2 tsp. vegetable oil
1 1/2 lbs. lean ground beef
1 sm. onion, chopped
1/2 tsp. minced garlic
1 can (16 oz.) pinto or red kidney beans, rinsed, drained
1 can (15 1/2 oz.) butter beans, rinsed and drained
1 can (15 1/2 oz.) chick peas
1 can (14 1/2 oz.) tomato sauce
2 tbsp. tomato chili sauce or catsup
1 tbsp. dried oregano
1 tbsp. chili powder, or to taste
1 tsp. salt

Heat oil in large Dutch oven. Add beef, onion and garlic; cook over high heat, stirring to break up large pieces until beef loses its pink color. Add remaining ingredients. Bring to boil; reduce heat. Cover and stir occasionally. Simmer 1 1/2 hours until meat is tender and flavors have blended. Makes 8 servings. A topping of sour cream adds a refreshing touch.