2 to 4 dried or fresh hot red peppers seeded and diced

3 cups water

3 tablespoons oil

2 pounds boneless chuck cut in 1/3-inch cubes

2 onions, minced

2 cloves garlic, crushed

1-teaspoon ground cumin

¼ teaspoon pepper

2 teaspoons salt

4 to 5 cups cooked or canned pinto beans, drained

Simmer dried peppers in 1-cup water for 10 to 15 minutes or until plump; drain and cool. Cut open and discard seeds; dice peppers; reserve. Sauté meat in hot oil until lightly browned. Add onions and garlic and sauté until tender. Add 2 cups water, salt, pepper, cumin and peppers; cover and simmer for 2 hours or until meat is very tender. To serve, spoon beans into soup bowl and top with meat mixture.

Makes 6 servings