Title: Richard's Chili
Categories: Mexican Chili
Yield: 4 Servings
| 2 | tb | Olive Oil |
| 4 | | Cloves garlic (minced) |
| 1 1/2 | ts | Salt |
| | | Cumin |
| 1 1/2 | tb | Chili pepper |
| 16 | oz | Dry beans (pinto or kidney) |
| 1 | | Lg green pepper (minced) |
| 1 | lb | Hamburger |
| 1/2 | ts | Pepper |
| | | Oregano |
| 1 1/2 | lb | Tomatoes (can/fresh/frozen) |
Cover dry beans with 3 times their volume of water. Let stand about 12
hours. In a pan combine oil, green pepper, onion and garlic. Cook about 5
minutes. In a pan brown hamburger. In a pot combine all ingredients and
bring to a boil. Reduce heat and simmer about 3 hours.