1 (12 oz.) pkg. black beans
2 c. chopped onions, divided
12 cloves chopped garlic, divided
2 (12 oz.) cans whole tomatoes, chopped, undrained
1 lb. ground beef
1 green pepper, chopped
1 tsp. salt
1 tsp. black pepper
2 tbsp. chili powder
1 1/2 tbsp. cumin
1/8 tsp. crushed red pepper
Tortilla chips
Grated cheddar cheese
Lettuce
Avocado
1/2 c. sour cream

In large cast iron pot, cover the black beans with water and bring to a boil. Turn off heat; let the beans soak for at least 4 hours. Turn on heat; add 1 1/2 cups onions and 8 cloves garlic; simmer until beans are tender. Drain liquid from beans. (Beans can be cooked in advance and frozen until needed.) Add tomatoes to beans and cook on low heat.

Meanwhile, brown ground beef in skillet with remaining onion, green pepper, 4 cloves garlic, salt, pepper, chili powder, cumin and red pepper. Drain off fat and add meat mixture to beans and tomatoes. Heat through. Serve on individual plates and garnish with lettuce, chips, avocado if desired and sprinkle with cheese.