| | Directions | | Mix all the ingredients except the pinto beans and cook for 2 hrs. Put the pinto beans in a colander and rinse with cold water. Add the pinto beans and cook for an additional 30 min. Be sure to remove bay leaf before eating. |
|
|
| Ingredients | | - |  | 2 tablespoons salad oil |
| - | | 2 onions, chopped, (2 cup) |
| - | | 2 garlic cloves, crushed |
| - | | 2 pounds ground beef |
| - | | 1 - 28 ounce can tomatoes, undrained |
| - | | 1 can tomato paste (6 ounce can) |
| - | | 1 can green chilies, chopped (4 ounce can) |
| - | | 1 bay leaf |
| - | | 3 tablespoons chili powder |
| - | | 1 teaspoon ground cumin |
| - | | 2 teaspoons salt |
| - | | 6 whole cloves |
| - | | 1/8 teaspoon cayenne pepper |
| - | | 2 - 15 1/2 ounce cans pinto beans, drained |
| |
| |
