Campfire Snack Bar - Fort Wilderness Campground Resort; Fiesta Fun Center Snack Bar - Contemporary Resort.

2 lbs. coarsely ground beef
2 1/4 c. coarsely chopped Spanish onions
1/2 tsp. granulated garlic
2 tsp. chili powder
1/4 tsp. ground cumin
Freshly ground black pepper to taste
1 1/4 tbsp. salt
1 tbsp. Spanish paprika
2 c. tomato catsup
3 c. (29 oz. can) tomato puree
3 1/2 c. beef stock or 3 1/2 c. water plus 4 bouillon cubes
3 1/4 c. (2 cans, 15 oz. each) pinto or kidney beans
1 c. dry bread crumbs

Saute beef and onions in a 1 1/2 gallon saucepot until meat is lightly browned. Add all the spices, catsup, puree and beef stock. Mix well. Bring to a boil and simmer over low heat, covered, stirring occasionally, for 1 hour. Add undrained beans and bring again to the boil. Add bread crumbs and remove from heat. Stir for 1 to 2 minutes before serving.

NOTE: This recipe can be cut in half if a smaller amount is desired. It also freezes well for future use. Yield: 1 gallon.