3 lbs. hamburger
4 c. pinto beans
1 pt. tomatoes or 3 mid sized peeled tomatoes
1 lg. onion, diced
1 clove garlic
2 tbsp. salad oil
1 tbsp. cumin
2 tsp. black pepper
Salt to taste
2 fresh anaheim chili peppers
3-6 tbsp. chili powder
1 pkg. Carroll Shelby's chili mix
4-6 c. water

In a separate saucepan, cook the beans. Place anaheim chilies under the broiler until the wax peel is charred. Remove from oven, peel and dice. Meanwhile saute onion and garlic. Add hamburger and cook until done. Add chili mix, 3 tablespoons chili powder, anaheim chili, cumin, salt and pepper and 3 to 4 cups of water. Simmer for 1 hour. Add tomatoes. Simmer for 1/2 hour. Add the thickener from the chili mix. Drain the beans and add the drained beans. Simmer for 1 hour but taste after about 1/2 hour. If not spicy enough, add more chili powder. If it is just right, add a tablespoon (or more) of chili powder because as it sets it will mellow. Add more cumin if you like a lot of cumin.

Its okay to eat now, but will be better tomorrow. Remember, if it is just spicy enough now, add a tablespoon of chili powder (or more) because it will be too mild tomorrow.