### Pinto Bean Chili:

#### Ingredients:

- 1 lb pinto beans, rinsed and soaked overnight
- 1 lb ground beef or turkey
- 1 white onion, chopped
- 4 cloves garlic, minced
- 2 cans (14 oz each) diced tomatoes
- 2-3 tablespoons chili powder (adjust to taste)
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 6 cups water or beef/chicken broth
- 1/4 cup fresh cilantro, chopped (optional)

#### Instructions:

1. **Preparation**: Drain and rinse the soaked beans.
2. In a large pot, **brown the meat** over medium heat.
3. Add the **onion** and sauté until translucent.
4. Add **garlic**, followed by **tomatoes**, **chili powder**, **cumin**, and **oregano**.
5. Stir in the **beans** and the **water** or **broth**.
6. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until beans are tender.
7. Season with **salt** and **pepper**. Stir in **cilantro** just before serving if desired.

#### Variations:

1. **Beer-infused Chili**: Add a 12 oz bottle of dark beer for a richer flavor.
2. **Vegetarian Chili**: Omit the meat and add an assortment of vegetables such as bell peppers, zucchini, and corn.
3. **Spicy Chili**: Incorporate 1-2 chopped jalapeños or serrano chilies during cooking, or stir in some hot sauce to taste.
4. **Chunky Chili**: Add diced bell peppers and corn for added texture and flavor.
5. **Cheesy Chili**: Top individual bowls with shredded cheddar or Monterey Jack cheese before serving.
