Baked Chili with Beef and Pinto Beans Thursday, January 25, 2007


1 1/2 cups pinto beans, dried
5 1/2 cups water
1 lb round steak, trimmed, cut into 1" pieces
1/4 cup chili powder
1 TBSP cumin
1 tsp salt
1 tsp cayenne pepper (or to taste)
1 onion, chopped
3 cloves garlic, minced
3 1/2 cups tomato sauce, (one 29-ounce can)


Preheat oven to 325 deg. Rinse beans thoroughly and sort through to remove dirt. In a large Dutch oven, cover beans with water, and heat to a boil. Boil for two minutes. Add remaining ingredients and stir. Cover and bake in oven until beef and beans are tender and chile is a thick as you want, about 3 hours. Remove from oven and stir. Taste to correct seasonings. Serve hot with sour cream, shredded Cheddar cheese and chopped green onions.


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