Chili

2 cups dry pinto beans

2 cloves garlic, chopped

1 medium onion, chopped

4 stalks celery with leaves, chopped

½ green pepper, chopped

4 T. butter

1 lb. ground beef

1 (15-oz.) can tomato sauce

1 (6-oz.) can tomato paste

2 cups water

2 T chili powder (or to taste)

1 tsp salt (or to taste)

Dash of pepper

Soak dry pinto beans overnight in cold water. Drain off water. Place beans in large soup pot and cover with water. Bring to a boil; cover, reduce heat, and simmer 2-4 hours or until beans are tender. (Stir occasionally, add more water as needed so they don’t dry out and burn.)

Melt butter in large Dutch oven. Saute garlic, onion, celery and green pepper until tender. Add ground beef, and brown, stirring to crumble meat. Drain well.

Add tomato sauce and next 5 ingredients to beef mixture; stir well. Bring to a boil; reduce heat and simmer uncovered, 30 minutes or to desired consistency. Add cooked pinto beans to meat mixture. (If there is a lot of water on the beans, drain part of it off before adding to meat mixture otherwise the chili will be very runny or will require so much boiling the beans will turn to mush.) Simmer uncovered, 15 minutes or to desired consistency.