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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Recipes > Baked Chili with Beef and Pinto Beans BAKED CHILI WITH BEEF AND PINTO BEANS Ingredients Directions Notes and variations Nutrition facts References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Ingredients 1 1/2 cups (270g) pinto beans, dried 5 1/2 cups (1.3L) water 1 pound (455g) round steak, trimmed, cut into 1inch (3cm) pieces 2 1/2 Tbsp (20g) chili powder 1 Tbsp (7g) cumin (sea salt if on a corn-free diet*) 1 tsp (6g) salt 1 tsp (2g) cayenne pepper 1 1/2 cups (270g) onion, chopped 3 cloves garlic, minced 3 1/2 cups (840mL) tomato sauce, (one 29-ounce can) Directions Preheat oven to 325°F (165°C). Rinse beans thoroughly and sort through to remove dirt. In a large Dutch oven, cover beans and water, and heat to a boil. Boil for two minutes. Add remaining ingredients and stir. Cover and bake in oven until beef and beans are tender, about 4 hours. Remove from oven and stir. Serve with light sour cream and chopped green onions. * Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. Nutrition Facts Calories: 164 Total Fat: 8g % Calories from fat: 40% Protein: 13g Carbohydrate: 12g Cholesterol: 34mg Sodium: 974mg

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