1 lb. ground chuck or round
2 tbsp. ground or mashed garlic
2 tbsp. chili powder
2 cans tomato soup
3-4 c. pinto beans (dry)
1 tsp. crushed red peppers
Salt to taste
3 tbsp. brown sugar

Soak beans overnight. Next morning pour off water and add enough water to cover the beans some. Keep adding water as needed. Meantime brown meat in skillet and add meat and drippings to the beans. Then add all the rest of the ingredients except the soup and salt. Continue cooking until beans begin to get a little soft. Add the tomato soup and salt to taste. Stir every now and then because after adding the soup, it will scorch easy. Keep adding water as needed until the beans are done.