Preparation / Directions:
Place beans in a Dutch oven. Cover with water 2 inches above beans; bring to a boil. Boil 2 minutes; remove from heat, and let stand 1 hour. Drain and return to Dutch oven.
Add 5 cups water and next 8 ingredients to Dutch oven; bring mixture to a boil. Add ground chuck, stirring to crumble.
Cover and reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes. Uncover and simmer 30 minutes or until beans are tender. Makes 10 cups.
Note: this recipe for pinto beans is used in Texas Lasagna.