2 lbs. pinto beans, cleaned and soaked overnight, cooked according to taste
2 lbs. (approximately) ground beef (watch the fat)
1 lg. onion, chopped and 1 tbsp. dried onion
1 (6 oz.) can tomato paste
6 tbsp. ground cumin
6-7 tbsp. chili powder (commercial brand)
1/3 tsp. cayenne chili
2 1/2 tsp. salt (or to taste)
2 1/2 tbsp. ground garlic plus 1/2 tsp. minced dried garlic
2 tsp. ground oregano
2 tsp. paprika
Dash of black pepper
4 c. water

In large pot or Dutch oven, cook meat until it starts to brown. Add onions and saute until partially cooked. Add all the water, bring to near boil, then add all remaining ingredients. Mix well and continue heating until everything is cooking.

Reduce heat to simmer, cover and cook 2-3 hours. Stir frequently to prevent sticking. Add beans to mixture and simmer an additional 30 minutes or so.