Title: Spicy Pinto Bean Chili
Categories: Mexican Chili Bean
Yield: 1 Servings

2	c	Dry pinto beans
4	c	Water
1	lg	Sweet onion, chopped
2		Garlic cloves, minced
1	cn	(28 oz.) tomatoes with juice, chopped
1	cn	(4 oz.) chopped green chilies
2		Carrots, shredded
1	tb	Chili powder
1	tb	Ground cumin
1	tb	Dried oregano
1	tb	Paprika
2	ts	Salt
1	ts	Cayenne pepper
		Cheddar cheese; shredded, optional

Rinse and sort beans. Soak overnight or use quick-soak method, Discard liquid, Add the water, bring to a boil. Cover and simmer until the beans are almost tender , about 1 hour. Add all remaining ingredients except cheese. Simmer covered, stirring occasionally, until beans are tender and flavors have blended, about 2 hours; top with shredded cheddar cheese if desired, Yield: 2-1/2 qts.

From: Country Woman Jan/Feb 1992 Rationing Recipes still hit the spot

From Cookie-Lady's Files.

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