1 c. dry pinto beans
4 c. water
1 (16 oz.) can whole kernel corn
1 (15 oz.) can tomato sauce
1 lg. onion, chopped (1 c.)
1 (4 oz.) can green chili peppers, rinsed, seeded & chopped
1 tbsp. chili powder
1 tsp. salt
1 tsp. dried oregano, crushed
1 clove garlic, minced
1 bay leaf
2 c. cubed cheddar or Monterey Jack cheese (8 oz.)

Rinse beans. In large saucepan combine beans and the water. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or, soak beans in the water overnight in a covered pot.) Do not drain.

In a large saucepan combine pinto beans with liquid, undrained corn, tomato sauce, onion, chopped chili peppers, chili powder, salt, oregano, garlic and bay leaf. Bring to boiling. Reduce heat; cover and simmer for 2 to 2 1/2 hours. Remove bay leaf. Ladle chili into individual serving bowls. Sprinkle each serving with cheddar or Monterey Jack cheese cubes. Serve immediately. Makes 6 to 8 servings.