3 lb Lean coursely ground beef
2 Small green peppers, chopped
2 Medium onions, thinly sliced
2 Cloves garlic, crushed
1/4 c Cooking oil
3 cn Tomatoes – 1 lb cans
3 tb Chili powder
2 ts Crushed cumin seeds or
Ground cumin 1/4 ts Tabasco sauce
1 c Water
3 cn Pinto beans – 15 oz cans
Or canned kidney beans
Cook beef, green peppers, onions, and garlic in oil in cast-iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes. Marlboro Country Cookin’ Brochure 1992