1 lb Dry pinto beans
1 cn (10 oza) red chili sauce
Water 1/4 c Vinegar
1 lb Ground chuck
1 tb Chili powder
1 lg Onion — chopped
ds Hot sauce 1 cn (1 lb) stewed tomatoes
Salt and pepper
Cover beans with cold water, cover pot and bring to boil. Reduce heat and simmer for 3 hours, adding water as needed. In a skillet, slowly brown ground beef. When crumbly, add onion and saute until limp. Add to beans along with rest of ingredients except the salt and pepper. Cover and simmer for three hours or until beans are tender and liquid is somewhat thickened. Add salt and pepper and serve. From: San Francisco Fire Department, Engine Company 32. Formatted by Mary Wilson, BWVB02B, San Diego, Jan
1994.