This is my husband's ex-mother-in-law's recipe for chili beans.
2 large cans of Sun Vista pinto beans
"lots" of California chili powder - I'm guessing he means about 2T
oregano - we used Mexican, but he says Italian is better - about 3/4 teaspoon
"itty bit" of cumin - about 1/4 teaspoon
some garlic powder
1 serrano, cut in half, seeds left in
1 to 1.5 lbs ground beef
1/2 large brown onion
"tons" of garlic - it looked like about 8 cloves
Combine the beans, chili powder, oregano, cumin, Lawry's, garlic powder and serrano in a large Dutch oven. (Check out my orange Descoware!) Bring to a simmer.
In a separate large skillet, sauté the ground beef and onion until the beef is almost cooked through. Add the garlic, sauté until fragrant, about 1 minute. Drain the grease if you'd like. Dump into the pot o' beans. Let cook for about an hour, adding water if it starts getting too thick. Be careful when stirring (occasionally) so you don't smoosh up the beans.
Serve with shredded cheddar, sour cream and cilantro on top, ideally with jalapeño cornbread, or with chips, or stale bread, or whatever carbohydrate you have on hand.
I had planned on taking a picture of the finished dish, but we ate it all before I had a chance!