| 16 oz. pkg pinto beans, cooked |
| 2 T. butter |
| 1 large onion, chopped |
| 2 cloves garlic, crushed |
| 2 large green peppers, shredded lengthwise |
| 1 lb. chili meat |
| 3 1/2 T. chili powder |
| 1 1/2 c. cold water |
| 28 oz. diced fire-roasted tomatoes |
| 4 oz. green chile |
| 1 bay leaf, crumbled |
| 1 1/2 t. salt |
| 1/2 t. cumin seed |
| 1/4 t. cayenne pepper |
Melt butter in large pan. Sauté onion, garlic, and green pepper for 10 minutes, stirring occasionally. Add meat and brown over medium high heat for 2 minutes. Add pinto beans and lower heat. In another pan, mix chili powder and water, then stir in tomatoes and green chile. Season with bay leaf, salt, cumin seed, and cayenne pepper. Bring to full boil, then pour over meat and beans. Cover and simmer for 2 or more hours.
Serves 6.