Modified Chili Con Carne

Ingredients

• 1 cup pinto beans
• 3 cup water
• 1 tbsp vegetable oil
• 2 cup Onion
• 1 green bell pepper
• 1 lbs lean ground beef
• 2 cup tomatoes
• 6 oz unsalted tomato paste
• 3/4 cup water
• 2 tbsp chili powder
• 1 tbsp vinegar
• 2 tbsp garlic clove
• 1 tsp oregano
• 1 tsp cumin
• 1/4 tsp black pepper
• 1 bay leaf

Directions

1. Place beans and 3 cups water in saucepan. Bring to a boil and cook for 2 minutes. Do not drain. Set aside for 1 hour.
2. Return beans to heat, adding water to cover if necessary. Simmer for one hour or until beans are tender. Drain and set aside.
3. Heat the oil in a large, deep skillet or Dutch oven.
4. Add onion and green pepper. Cook until onion is transparent.
5. Add meat and brown. Pour off all fat.
6. Add beans and remaining ingredients.
7. Bring to a boil, reduce heat and simmer 1 ½ hours, stirring occasionally.
8. Remove bay leaf before serving.

Note

• You may substitute 3 cups no-salt-added canned kidney bean instead of dried beans and water.
• Also, unsalted canned tomatoes can be substituted for the fresh tomatoes.