Title: Spicy Pinto Bean Chili
Categories: Mexican, Chili
Yield: 1 Servings

2 c Dry pinto beans
1 lg Sweet onion -- chopped
4 c Water
2 Garlic cloves -- minced
1 cn (29 oz) tomatoes with juice
1 cn (4 oz) chopped green chiles

2 carrots, shredded 1 tablespoon chili powder 1 tablespoon
ground cumin 1 tablespoon dried oregano 1 tablespoon paprika 2 teaspoons
salt 1 /2 teaspoon cayenne pepper Shredded cheddar cheese, optional Rinse
and sort beans. Soak overnight or use quick-soak method, Discard liquid,
Add the water, bring to a boil. Cover and simmer until the beans are almost
tender , about 1 hour. Add all remaining ingredients except cheese. Simmer
covered, stirring occasionally, until beans are tender and flavors have
bended, about 2 hours; top with shredded cheddar cheese if desired, Yield:
2-1/2 qts. From: Country Woman Jan/Feb 1992 Rationing Recipes still hit the
spot From Cookie-Lady's Files Converted by MMCONV vers. 1.10

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip