3 lbs. ground round
2 medium onions, chopped
1 14.5 oz. can petite cut diced tomatoes
3 8 oz. cans tomato sauce + 1 can water
¾ tsp cayenne pepper
¾ tsp cumin
2 tsp chili powder
2 tsp salt
1 bay leaf
1 26 oz. can Western (Ranch) Style pinto beans (incl. liquid)
2 Tbsp flour + 2 Tbsp. water (for thickening)

This is one of our family’s 'anytime' favorites.

In a large pot or Dutch oven sauté meat in oil over medium heat until no longer pink but not dry. Add onions and continue cooking until onions have softened, stirring often. Add remaining ingredients (mix a little hot chili liquid in with flour and 2 tablespoons water before adding to mixture to prevent lumping.)

Cover and simmer over low heat for 1 hour, stirring occasionally. Remove bay leaf before serving.

Serve hot with your favorite toppings, tortilla chips, crackers, or cornbread.

Suggested toppings: Shredded cheese, chopped onion, chopped pickled jalapeños, Pico de Gallo, and sour cream.

Submitted by: JANIS TEY