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3 c. dried pinto beans
3/4 c. whole wheat kernels
3 qt. water
2 tsp. sugar
1 tsp. dried oregano leaves
1 tsp. ground cumin
1 tbsp. chile powder
1 tsp. dried minced garlic
1 c. coarsely chopped onion
1 med. green pepper, chopped
1 (28 oz.) can tomato paste
2 lb. ground beef
2 tsp. salt
1 tsp. cumin
1 tbsp. chile powder
1/2 tsp. oregano
1/2 tsp. garlic salt
1 tbsp. seasoning salt

Wash beans and wheat. In a large pot combine with water. Soak overnight. In the morning add first 9 ingredients and set aside.

Brown ground beef, drain fat. Stir in last group of spices. Simmer 2 minutes. Stir meat mixture into bean mixture. Bring to boil over medium high heat. Simmer over low heat uncovered, 5-6 hours or until beans are tender, adding water as needed. Cool. Ladle into 8 (2 cup) freezer containers. Leave 1/2 inch air space at top. Cut through mixture to remove air pockets. Label containers with date and contents. Store in freezer. Use within 6 months. Makes 8 packages or about 13 cups.

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