Texas Pinto Bean Chili

1 c. dried pinto beans or 3 c. cooked beans

1 lbs. ground beef

2 T. dehydrated onion

1 bell pepper, finely chopped

1 (28 oz.) can diced tomatoes

2 (8 oz.) cans tomato sauce

2 T. chili powder

1/8 tsp. crushed red pepper

1/8 tsp. black pepper

1/4 tsp. salt

1/8 tsp. garlic powder

1. Rinse and sort beans. Cover beans in 4" above beans overnight.

2. In morning, discard water. Rinse beans again.

3. Boil beans with 6 c. of water. Reduce heat and simmer 2-3 hrs. Discard water.

4. Cook and stir beef, onion, and bell pepper in a large pot over medium heat until beef is brown and onion and pepper are tender, about 10 min. Drain grease from beef.

5. Stir in beans, tomatoes, tomato sauce, chili powder, red pepper flakes, pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occassionally.

Pork Chalupas

4 lbs. pork loin roast

2 cups dried pinto beans

2 tsp. minced garlic

2 T. chili powder

1 T. cumin

1 tsp. cumin

1 tsp. oregano

1 can diced green chilies

1 T. salt

Put all ingredient in the crockpot and cover with water. Cook on high for 7 hrs.

Serve with tortillas, cheese, sour cream, guacamole, salsa, and lettuce.

This freezes well!

Mom's Chili Beans and Rice Recipe

Serves 4-6

2 c. dried pinto beans or 6 c. cooked

2 c. white rice uncooked

1/8 c. dehydrated onion

1 Tbsp. minced garlic

2 Tbsp. olive oil

1 Tbsp. chili powder

1 Tbsp. chopped parsley

1 can of diced tomatoes

1 c. salsa

1 Tbsp. dried cilantro

1 tsp. salt

1 tsp. sugar

1. Rinse and sort beans. Place beans in a bowl covered in 3 inches of water above beans. Refridgerate overnight.

2. Drain and rinse beans again. Place beans and 10 c. water in a pot and bring to a boil. Reduce heat and simmer 2-3 hrs. You may need to add additional water during cooking process. Drain excess water.

3. Cook rice according to instructions and add 1 Tbsp. butter to rice while cooking for flavor.

4. Hydrate onions in a little water. In a skillet saute onions and garlic in 2 Tbsp of olive oil on medium heat. Add onions and garlic to beans.

5. Add the rest of ingredients to the beans.

6. Simmer for 20-30 minutes, tasting and adding more salt if needed to taste.

7. Serve over rice.

Pinto Bean Chili

1 1/2 c. dried pinto beans or 5 1/2 c. cooked

3 cans diced tomatoes

1/8 c. dehydrated onions

2 Tbsp. minced garlic

1 Tbsp. dried parsley

1/2 T. chili powder

1 tsp. salt, or to taste

1/8 tsp. black pepper

1 tsp. ground cumin

1. Rinse and sort beans. Please in large bowl and cover with 3-4 inches of water. Let stand in fridge overnight.

2. Drain and rinse beans again. Place beans and 6 c. of water in a pot. Bring to a boil. Reduce heat and simmer for 2-3 hours or until beans are tender. You may need to add additional water during the cooking process.

3. Drain water. Add rest of ingredients and simmer for 20-30 minutes.

Mexican Pinto Beans and Canned Roast Beef

2 c. dry pinto beans or 6 c. cooked

1 can roast beef, not drained

1 small can tomato sauce

1 can diced tomatoes with green chilies

1/4 green pepper, diced

2 Tbsp. dehydrated onions

3 bullion cubes

1 tsp. ground cumin

oregano, to taste

garlic salt, to taste

6 c. rice, cooked or 6-8 tortillas

1. Rinse and sort beans. Place beans in large bowl and cover with 3 inches of water. Soak overnight.

2. Pour out water and rinse beans again. Place beans in a large pot with 10 c. of water. Bring to a boil not covered. Cover with lid and turn down heat. Simmer beans for 2-3 hrs. or until tender. You may need to add additional water during the cooking process. Drain excess water.

3. Add rest of ingredients (except for cooked rice) and continue to simmer 20-30 minutes.

4. Serve over cooked rice or in tortillas.