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docs/food_related/Pinto Bean Chili.md

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+### 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.