2 lbs. high grade ground beef
1 (16 oz.) can stewed tomatoes
1 lg. white onion, finely chopped
1 pkg. pinto beans
1/4 c. cumin (or more, if desired)
1 tsp. chili powder (or more, if desired)
1 tbsp. garlic (or more, if desired)
1 tsp. salt (more or less, as desired)

Cook pinto beans according to directions on package. Finely ground beef and cook with onion. Drain well. Blend stewed tomatoes until smooth in food processor blender, add to beef. Drain pinto beans, add to mixture. Add cumin, chili powder, garlic and salt to taste. Cook all day on medium low heat (adjust to your stove) until chili is very smooth.

Spoon chili into bowls and top immediately with grated sharp Cheddar cheese. Place a spoonful of sour cream in center and sprinkle top with chopped green onion. Serve bowl on a plate with steaming soft tortilla shells folded in quarters.