• Pinto beans
• New Mexico red chile
• Oregano
• Garlick
• Cummin
• 1 large onion chopped
• 1 lb ground beef or port cut into 1/4 inch cubes
• 12 oz. green chiles
• 4 cups beef broth
• 3 cups water
• Corn
• White cheddar cheese, for garnish
• Salt to taste

     New Mexican chili is traditionally made with Pinto beans and pure New Mexican red or green chile. You will not find tomamoes in chili from New Mexico - just beans, seasonings and lots of red or green chile.

     Day before serving: Rinse beans, cover with at least 2 inches of water and soak overnight.

     The next day: Drain and rinse beans. In a large, heavy, covered pot, brown the meat. Drain off fat and add the chopped onion, green chiles, beans, water, broth and spices. Bring to boil, reduce heat and gently simmer, covered, stirring occassionally until beans are tender (about 6 hours). If chili gets too thick, add a little more water. If it seems too waterm uncover for the final hour of cooking.  Salt to taste. Sprinkle with grated cheddar and/or Monterey Jack cheese to serve.