2 cups of C&F cooked pinto beans
3 Tablespoon oil or vegetable oil
2 large green bell peppers, chopped
1 large onion, chopped
2 to 4 - jalapeno peppers, seeded and finely chopped (optional)
3 cloves garlic, crushed
2 pounds boneless beef chuck roast cut into 3/4-inch cubes or 2 pounds beef stew meat
1/4 cup chili powder
1 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 can (28 ounce) crushed tomatoes

Cooking directions for pinto beans

Rinse and sort beans.

To 1 lb. of beans ( 2 cups) add 10 cups of hot water.

Bring water to rapid boil, boil for 2 minutes.

Remove from heat.

Cover and let stand 1 hour.

Drain, soak water and rinse beans.

Add 6 cups of water to drained and rinsed beans.

Simmer gently with lid tilted until desired tenderness is reached, about 1-1/2 – 2 hours.

Add salt and pepper to taste.

Cooking directions for chili beans

In Dutch over over medium heat, add oil.

Add bell peppers, onion, jalapenos and garlic.

Cool 10 minutes or until tender.

Stir frequently.

Increase heat to high.

Add beef cubes and brown on all sides.

Reduce heat to low.

Add chili powder, cumin, salt and pepper.

Stir in tomatoes.

Cover and simmer approximately 1 hour and 20 minutes until meat is tender.

Add pinto beans and heat through.

Simmer gently with lid tilted until desired tenderness is reached, about 1-1/2 – 2 hours.

Add salt and pepper to taste.