Chili Con Carne - cooking recipe

Ingredients

1 lb dried pinto bean
6 cups water
1 1/2 lbs ground chuck
1 cup onion, chopped
1 cup green pepper, chopped
3 garlic cloves, minced
1 (28 ounce) can whole tomatoes, undrained and chopped
1 (10 1/2 ounce) can beef broth, undiluted
1 (6 ounce) can tomato paste
3 tablespoons chili powder
2 tablespoons dried oregano, crushed
1 tablespoon ground cumin
1/4 teaspoon ground cayenne pepper (optional)
2 jalapeno peppers, seeded and chopped (optional)
Garnishes
cheddar cheese, shredded
sour cream
avocado, peeled and diced
green onion, sliced

Preparation

Sort and wash the beans; place in a large Dutch oven. Cover with water 2 inches above the beans; let soak for 8 hours.
Drain the beans; add 6 cups of water. Bring to a boil; cover, reduce heat, and simmer 1 hour. Drain the beans, reserving 2 1/2 cups liquid. Set beans and liquid aside.
Cook the ground chuck, onion, green pepper, garlic, and chopped jalapenos (if using) in a skillet until the meat is browned, stirring to crumble the meat; drain well.
Stir in the tomatoes and the remaining ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
Stir in the reserved beans and liquid. Cover and simmer an additional 1 to 2 hours, stirring occasionally.