Instructions: 4 Tablespoons ground red chiles or chili

salt and pepper to taste
optional: 2 16-ounce cans
pinto beans

Patricia Myers is food editor for the Anzona Republic-Phoenix Gazette newspapers. She guarantees that her recipe will toughen anyones hide. In skillet, brown choice of ground meat with onion and garlic. Put in large pot or electric slow-cooker, adding remaining ingredients. In pot, bring to a boil, then reduce heat and simmer 45 minutes to an hour. In slow-cooker, on low setting, cook six hours or overnight.

Serves 6.

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