Pinto Beans And Beef

In a large pot, add washed pinto beans and 2 Tbsp. salt. Add water to about half full, set on high heat and cover.

In a large skillet or pot, saute the onions in lard over medium heat until clear. Add the ground chuck and stir well.

Remove the stems and seeds from all peppers, with the exception of the habaneros (remove the stem but leave the seeds). Finely slice the habaneros length ways and set aside. Core the rest of the peppers and finely slice into 1/2 inch long pieces.

When the meat just starts to brown, turn down the heat and add all the peppers and stir.

Let the peppers cook with the meat for 2-3 minutes, then add the dry ingredients. Cover and cook over medium heat for 10-15 minutes or until meat is fully cooked.

Add a small amount of the bean liquid if it appears too thick while cooking, don't burn it. Gently pour this into the pot of pinto beans.

Turn down the fire under the beans to medium, and cook until liquid is reduced and the beans are soft, about 2 hours. Add water occasionally as needed to keep from burning.