-
Step 1
In a large pot, add two and a half cups of dried and sorted pinto beans. Add cold water until the beans are covered, with the water at least two inches higher than the beans. Let the beans soak over night.
-
Step 2
Drain the water from the pinto beans, and add eight cups of fresh, hot water. Bring to a boil, and then reduce the heat to a simmer, and let cook for two hours, or until the beans are soft.
-
Step 3
Next, in a separate pan, brown a pound of ground beef. Drain the ground beef, and add it to the pot of beans. Drain any excess water, until the chili is the consistency you like. Add four beef bullion cubes, a quarter cup of tomato paste, a tablespoon of sugar, and a teaspoon of cumin. Sprinkle with chili powder, adding just a tiny bit at a time, so it’s not overly spicy, but just adds flavor. Let simmer another half hour, until the flavors are mixed in well.
