Tex-mex Chili

1/2 lb Pinto beans, dried
1 tb Bacon drippings
3 tb Chili powder
2 lb Ground beef
2 lg Green peppers; chopped
2 md Onions; chopped
2 Garlic cloves; minced
1/3 c Chili powder
1 tb Salt
1 ts Sugar
1 ts Cumin seeds
16 oz Tomatoes, whole; undrained
1 Hot red pepper; dried

Sort and wash pinto beans; place in a large Dutch oven. Cover with water about 2 inches above beans; cover and let soak overnight.

Add bacon drippings and 3 tablespoons chili powder to beans and water. Cover and simmer 1 hour or until tender, adding more water if necessary.

Combine ground beef, green peppers, onion, and garlic in a Dutch oven. Cook over medium heat until ground beef is browned; drain. Stir in next 5 ingredients; cover, reduce heat, and simmer 1 hour and 15 minutes. Add beans and hot red pepper; continue to cook for 15 minutes. Remove hot red pepper before serving.

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