Ingredients
4 – Tablespoons olive oil
2 – cloves garlic, minced
2 – onions, chopped
2 – pounds round beef steak, cut into small cubes
4 – Tablespoons chili powder
1 – teaspoon oregano
1/2 – teaspoon cumin
1/2 – teaspoon salt
10 – dried New Mexico chilies, boiled, seeded, and skinned
2 – cups beef broth
2 – can pinto beans, drained
1 – cups grated Longhorn-style cheddar cheese

Directions
1.    In a large heavy skillet, sauté onions and garlic in the olive oil.  Add beef and brown.
2.    Add chili powder, oregano, cumin, salt, chiles, and beef broth.
3.    Cover and simmer 1 hour, or until beef is tender.
4.    Chili should thicken and if it becomes to dry, add water.
5.    Add pinto beans and cook covered for an additional 30 minutes.
6.    Serve in bowl with the grated Longhorn as a topping.

Ingredients
6 pounds dried pinto beans
3/8 cup salt
20 pounds lean ground beef
1 pound chopped onions
4 cloves garlic, minced
6 quarts canned peeled and diced tomatoes
2 quarts tomato paste
1 1/3 cups chili powder
3 tablespoons ground cumin
1 1/2 teaspoons ground black pepper

Directions

1. Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside.
2. Brown beef with onions and garlic over medium high heat in same pot or enormous skillet. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot; stir; cover and simmer 1 hour.