2 cup Dry red Mexican beans, (I've also used white beans and kidney)
2 can Tomato sauce, (8 oz. each)
2 cup Tomato juice
1 tbsp Hot chili powder, or to taste
1/2 tsp Cumin
2 tsp Salt
1/2 tsp Pepper
1 lb Ground beef
1 cup Chopped onion
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Cover beans with cool water and soak overnight. Cook until tender. Add tomato sauce, tomato juice, and seasonings. Brown ground beef and onion in heavy skillet until lightly browned. Add to cooked bean mixture. Simmer for 1 hour or longer, stirring occasionally. Makes 10-12 servings. Posted to recipelu-digest Volume 01 Number 394 by "Diane. Geary" <diane@keyway.net> on Dec 22, 1997
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