2 cups pinto beans, drained and rinsed
1 cup coarsely chopped beef
1 onion chopped
1 1/2 cup water
1 pint canned tomatoes
1 tablespoon chili powder (I use a little more and taste)
1 tablespoon salt
Drain beans, add meat, chopped onion, tomatoes, chili powder and salt. Bring to a boil, reduce heat and cook slow for an hour until meat is done. Add water only if needed.
Makes a thick, rich soup. Good eating on a cold day. We add jalapeños, sour cream and grated sharp cheddar cheese at the table. I’ll either fry corn cakes or have crackers.