Preparation:
Add pinto beans to a 1-quart saucepan and cover them
with water. Cook over medium heat 1 hour or until
tender. Simmer onion and green pepper in 1/4 cup water
in a large nonstick skillet until onion is
translucent. Add ground beef and cook over medium heat
until browned. Drain excess fat from pan. Stir in
garlic, chili powder, cumin, and cayenne. Add drained
tomatoes, tomato sauce, and beans to chili mixture.
Stir well and simmer, uncovered, for 15 minutes. Cover
and cook for 1/2 hour over low heat. From: Earl
Shelsby Date: Mon, 01-0 |
