2 lbs. ground beef
2 c. onion, chopped
6 cloves garlic, minced
2 tbsp. chili powder
2/3 c. jalapeno peppers
2 tsp. ground cumin
2 tsp. red pepper
1 tbsp. salt
4 cans (15 oz. each) tomato sauce
4 c. drained and rinsed cooked pinto (or black) beans

In 12-inch skillet, or large pan, cook beef until well browned. Drain off fat. Add onion, garlic, chili powder and cumin. Cook until onion is tender. Add tomato sauce and beans. Heat to boiling. Stir in peppers, heat through. Reduce heat to low, cover, simmer 10 minutes, stirring occasionally. Serve with sour cream. Makes 10 servings.