1 1/2 to 2 c. pinto beans (red beans)
Salt and pepper
2 lg. onions, cut fine
2 cans tomato paste
1 lb. ground beef
2 tbsp. shortening
2 cloves garlic, cut fine
3 to 4 tbsp. chili powder

Wash and soak beans overnight. Simmer until tender (about 2 hour). Season with salt and pepper. Brown ground beef in large, heavy skillet, turning frequently to keep from sticking. Melt shortening in small skillet and brown onion and garlic. Combine onion, garlic, tomato paste, and chili powder with browned meat, in large skillet. Simmer about 20 minutes. Add chili mixture to cooked, seasoned beans and simmer over low heat about 1h our, stirring often to prevent sticking. Serves 6.