1 lb. ground chuck
1 small onion
garlic
2 (8 oz.) tomato sauce
1 1/2 c. water
green pepper, optional
1/8 tsp. cayenne pepper
1 tbsp. oregano
black pepper, to taste
2 (15 oz.) cans pinto beans (drained and rinsed)
2 tbsp. cornstarch
2 tbsp. chili powder

In nonstick skillet over medium high heat, brown beef until almost done (no pink) and drain. Add onions and cook 2 or 3 minutes. Add garlic, tomato sauce and water. Simmer 20 minutes. Stir in chili powder, cayenne pepper, oregano, salt and pinto beans. Simmer 30 to 40 minutes. Combine cornstarch with cold water. Stir into chili to thicken, cook additional 3 to 4 minutes.