1 lb. dried pinto beans
1/4 c. salad oil
3 lbs. beef stew meat (chuck or round), cut into 1" cubes
3 lg. onions, chopped
3 cloves garlic, minced
1/3 c. chili powder
2 tsp. salt
2-3 tsp. Tabasco
1 tsp. ground cumin
1 tsp. paprika
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 qt. water

Soak beans overnight in water to cover. Drain; place in saucepan and cover generously with saucepan and cover generously with cold water. Bring to boil; cover; reduce heat and simmer 2 hours or until beans are tender.

Meanwhile, heat oil in large saucepan or kettle. Add beef, onions and garlic. Cook, stirring until meat is browned. Add remaining ingredients; stir to mix well. Bring to a boil and reduce heat. Simmer, uncovered 2 hours or until meat is tender. Stir occasionally. Just before serving, stir in drained beans and heat through. Serve chili in attractive oven to table bowl or casserole, accompanied by bowls of chopped raw onion and sour cream, salted crackers and corn bread. Makes 8 to 10 servings.