Add pinto beans to a 1-quart saucepan and cover them with water. Cook over
medium heat 1 hour or until tender. Simmer onion and green pepper in 1/4
cup water in a large nonstick skillet until onion is translucent. Add
ground beef and cook over medium heat until browned. Drain excess fat from
pan. Stir in garlic, chili powder, cumin, and cayenne. Add drained
tomatoes, tomato sauce, and beans to chili mixture. Stir well and simmer,
uncovered, for 15 minutes. Cover and cook for 1/2 hour over low heat. From:
Earl Shelsby Date: Mon, 01-0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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