1 1/4 c. dry pinto beans (1/2 lb.)
4 c. water
1 tsp. salt
1 lb. beef stew meat
2 diced bacon slices
1 c. chopped onion
1 crushed garlic cloves
2 (8 oz.) cans tomato sauce
2 tbsp. chili powder
1/2 tsp. ground cumin
6 drops hot pepper sauce

Combine beans and water in large saucepan. Heat to boiling; boil 2 minutes. Remove from heat and allow to stand, covered, for 1 hour. Heat to boiling again; reduce heat and boil gently uncovered until beans are tender, about 1 1/2 hours. Add salt to beans for last 30 minutes of cooking. Cut stew meat into 1 inch cubes.

Combine bacon and stew meat in large skillet. Cook until meat is well browned on all sides. Add onion and garlic to skillet. Cook until onion is tender. Stir in tomato sauce, chili, cumin and hot pepper sauce. Cover; boil gently 1 hour and 15 minutes. Add beans; boil gently, covered, 20-30 minutes. Stir occasionally. Yield 6 servings.