Pinto Bean Chili

2 c. dry pinto beans + 6 to 7 c. water

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1/2 lb. ground beef

1 large onion, chopped

2 to 4 cloves garlic, minced

1 can crushed tomatoes (14.5 oz.)

2 to 3 T. chili powder (or more if desired)

up to 1 tsp. ground cumin

Sort beans/rinse; cook in water using crockpot method in miscellaneous recipes.

In a large pot:  brown meat and onion, until  well  browned  (at this point, save 1 T. cooked meat/onion for ramen spaghetti; wrap, chill, freeze until needed).  Add garlic.  Add can of crushed tomatoes.  Stir in  chili powder and cumin.  Add cooked beans and  all cooking liquids.  Bring to a boil,  turn heat to low,  cover.  Let simmer about 30 minutes; stir occasionally.  Salt/pepper to taste.  Makes 7 to 9 servings.

Serve with corn muffins and celery sticks.

Corn Muffins

1 c. unbleached flour                      2 to 4 T. sugar

1 c. stoneground cornmeal              2 large eggs

4 T. dry milk powder                      6 T. oil (1/3 cup + 1 T.)

1 T. baking powder                        1 c. water

1/2 tsp. sea salt

Preheat  oven  to  425°. Grease a 12 muffin tin. Mix flour, cornmeal, dry milk,  baking powder, salt, sugar. In a separate bowl: mix eggs, oil, water; then add to dry ingredients, and  stir just to moisten.  Spoon  batter evenly into muffin tins.  Bake  14 to 18  minutes, until  golden  brown  and  tops  bounce back to touch.  Makes one dozen.