2 slices bacon, cut across in half
1 lg. onion, chopped
2 tsp. chili powder
5 cans (15.5 oz. size) pinto beans, drained and rinsed
2 cans (8 oz. size) tomato sauce
2 c. water
1 bay leaf
1 tsp. dried oregano
1 tsp. ground cumin

In 4 quart kettle or saucepan, fry bacon until crisp. Remove and drain on paper towels; crumble bacon and set aside. Add onion to bacon drippings, cook until tender. Stir in chili powder; cook 1 minute. Stir beans and other ingredients into onion mixture. Heat to boiling; cover pan partially and simmer beans over low heat 30 minutes, stirring occasionally to prevent sticking. Stir in bacon. Serves 8.