2 c. dry pinto beans
salt
1 lb. ground beef (optional)
1 large onion or 2 medium onions, chopped
3 Tbsp. chili powder to taste
2 Tbsp. cumin
2 Tbsp. paprika
1 Tbsp. pepper
1 1/2 jalapeno peppers, minced
6 cloves garlic, minced
1 (24 oz.) can stewed tomatoes, sliced or cut up
1 pkg. frozen corn (12 oz.)
1 bunch cilantro, chopped
2 Tbsp. cornstarch

Soak pinto beans overnight or add 2 inches water above beans. Bring to a boil. Boil for 20 minutes. Let stand for 1 hour. Drain. Add more water until 2 inches above beans and add 1 tablespoon salt. Bring to a boil and simmer for 3 to 4 hours. Add water as needed.

Meanwhile, brown meat; drain off fat. Add onions, chili powder, cumin, pepper and garlic. Cover and cook until onions are transparent. Add tomatoes, meat mixture, jalapeno pepper, corn and cilantro. Simmer for 1 1/2 to 2 more hours. Add 3 tablespoons warm water to cornstarch. Mix well so there are no lumps. Add to simmering mixture. Cook for 1/2 hour more.

Serve with salsa, cornbread and grated Cheddar cheese.