1 lb. dry pinto beans, washed & drained
8 c. water
1 tsp. salt
2 tbsp. salad oil
3 c. chopped onions
2 lb. ground beef
2 cans (28 oz.) each stewed tomatoes, blend in blender
1 can (4 oz.) chopped green chilies
1/4 tsp. dried minced garlic
1 can (6 oz.) tomato paste
3 tbsp. chili powder
1 tbsp. sugar
2 tsp. ground cumin
1/4 tsp. cayenne pepper

Cook beans until tender. Heat oil and saute onions. Add beef, cook until brown. Add remaining ingredients and beans. Heat to boiling. Reduce heat and simmer for 2 hours.