Pinto Bean Chili
An "updated," lighter version of an old stand-by does not sacrifice flavor and is easy to make. If you don’t like it too hot, make this chili mild to your own taste and pass the hot sauce for the others.
2 pounds lean ground beef
3 tablespoons vegetable oil
1/4 cup chili powder
1 tablespoon cumin
1 cup chopped onion
2 large cloves garlic, minced
1 teaspoon dried oregano leaves
1 teaspoon salt, (or to taste)
1 28-ounce can plum tomatoes, undrained and coarsely
chopped
2 cups water
1 48-ounce jar Randall Pinto Beans, drained
Hot pepper sauce, to taste
In a heavy pot, brown the meat over medium heat, stirring, until all red is gone. Using a slotted spoon, remove the meat to a paper towel lined dish.
Pour the meat fat from the pan; wipe with a paper towel and return to the heat.
Heat the oil in the pan. Add the chili powder and cumin. Cook over medium heat, stirring, for 3 minutes. Add the onion and return the beef. Cook, stirring, for 5 minutes.
Add the oregano, salt, tomatoes and water. Simmer, uncovered, for 30 minutes.
Add the beans and cook 10 minutes longer.
Season to taste with hot sauce. Taste and correct the salt, if necessary.
Delicious served with hot corn bread.
If desired, pass chopped fresh cilantro and shredded colby cheese to sprinkle over the top.
Makes 8 generous servings.