1 lb. dried pinto beans (2 1/2 c.)
2 qt. water
1 1/2 lb. ground beef
1 lg. onion
2 cloves garlic
1 (12 oz.) can whole tomatoes
1 (6 oz.) can tomato paste
1 can beef broth, bouillon
3 tbsp. chili powder
1 tsp. oregano
1 tsp. ground cumin
1 tsp. salt

Wash and soak beans overnight. Drain. Add 3 cups water. Cook 1 hour (simmer). Beat meat in large skillet. Add onion and garlic. Drain fat and add tomatoes, paste, broth, chili powder, oregano, cumin and salt. Stir and bring to a boil. Cover and simmer 1 hour.

Add beans and 2 1/2 cups cooking liquid to meat and stir. Cover and simmer for another 2-3 hours or until beans are tender but not mushy.