Serves: 4
Total Calories: 179

1 cup pinto bean dry
6 cups water
1/4 pound salt pork cut in 1-inch slices
2 pounds boneless beef chuck cut in 1/2 -inch cubes
1 cup onion chopped
1/4 cup green bell pepper chopped
3 cloves garlic minced
1 tablespoon vegetable oil
3 (16-ounce) cans tomatoes peeled
3 tablespoons chili powder
1 tablespoon jalapeño pepper chopped
2 teaspoons sugar
2 teaspoons cilantro dried leaves, crushed
1 teaspoon cumin
1 teaspoon salt

Rinse beans add enough water to cover and soak overnight.

Drain and rinse beans. Place in a large saucepan with water. Add salt pork. Bring to a boil reduce heat to low, cover and simmer for 3 to 4 hours or until tender, adding additional water as needed to keep beans covered. Drain, cover and keep warm set aside.

In a 5-quart Dutch oven over medium-high heat, lightly brown meat, onion, green pepper and garlic in oil.

Add tomatoes with juice, chili powder, jalapeno pepper, sugar, cilantro, cumin and salt. Reduce heat to low cover and simmer for 1 1/2 hours or until meat is tender and flavors are blended.

To serve, spoon about 3/4 cup of the beans into each soup bowl. Ladle hot beef mixture over.

Nutritional Facts:

Serves: 4
Total Calories: 179
Calories from Fat: 30

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