4 lbs. coarse ground beef (chili grind) (if not regular ground beef)
3 1/2 oz. New Mexico chili powder (or other)
2 (16 oz.) cans stewed tomatoes
4 c. cooked pinto beans or 1 (29 oz.) canned, 2 c. water

In heavy bottom large pot, put in ground meat. Cook at medium heat, stirring often, until grey in color, not brown. Remove from heat and drain off grease in colander over large can. Return to heat adding chili powder, tomatoes and water. Cook over low heat, stirring often, 20 to 30 minutes. Add beans. Serve with longhorn grated cheese, chopped onion, corn bread, chili salsa.