Chile Con Carne

(Serves 8)


1 16-ounce package pinto beans, soaked overnight in 2 quarts of water (or 2 8-ounce cans)
1 ½ pounds coarsely ground chuck
1 large brown onion, coarsely chopped
2 cloves garlic, chopped
1 16-ounce can tomatoes
1 cup water
3 tablespoons chili powder (or to taste)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar


Drain beans after soaking and cook in 2 quarts fresh water and 1 teaspoon salt until tender. Meanwhile, brown meat in a heavy pan. Add remaining ingredients and simmer, covered. When beans are tender reserving 1 to 2 cups of liquid. Add drained beans to meat and simmer slowly for 2 hours.  Add reserved bean liquid (or water) if chili is too thick. Serve with grated cheese, sour cream, chopped green onions, cornbread, rice and/or tortillas.