1 lb. dried pinto beans
2 lbs. ground beef
2 lg. onions, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded, rinsed, chopped
3 to 5 tbsp. chili powder seasoning blend
1 tbsp. ground cumin
1 tsp. celery salt
1 tsp. pepper
1 (4 oz.) can green chilies, undrained and chopped
1 (28 oz.) can tomatoes, undrained and chopped
1 (15 oz.) can tomato sauce
4 c. cocktail vegetable juice (V-8)

Sort and wash beans; place in a Dutch oven. Cover with water, and bring to a boil. Cover and cook 2 minutes. Remove from heat and let stand 1 hour. Bring to a boil; reduce heat, and simmer 1 hour or until beans are tender. Drain beans, and set aside.

Combine beef, onion, garlic, and jalapeno pepper in a large Dutch oven; cook over medium heat, stirring to crumble meat, until meat is browned and onion is tender. Drain off pan drippings. Add beans and remaining ingredients; stir well. Cover and simmer 1 hour. Yield: 10-12 servings.