2 tsp. vegetable oil
1 sm. onion, chopped
1 (16 oz.) can pinto or red kidney beans, rinsed and drained
1 (15 1/2 oz.) can chick peas (garbanzos) rinsed and drained
2 tbsp. tomato chili or catsup
1 tbsp. dried oregano
1 tsp. salt
1 1/2 lb. lean ground beef
1/2 tsp. minced garlic
1 (15 1/2 oz.) can lima or butter beans, rinsed and drained
1 (14 1/2 oz.) can tomatoes
1 (15 oz.) can Spanish style tomato sauce
1 tbsp. chili powder or to taste
Sour cream (optional)

Heat oil in large Dutch oven. Add beef, onion and garlic; cook over high heat, stirring to break up large pieces, until beef loses its pink color. Add remaining ingredients; bring to a boil; reduce heat.

Cover and, stirring occasionally, simmer 1 1/2 hours until meat is tender and flavors have blended. Serves 8.

A topping of sour cream to individual bowls adds a refreshing touch.