Soak pinto beans in 1/2 gallon water overnight in refrigerator.
In a 10- to 12-inch skillet, brown round steak in the 1/4 cup Crisco, stirring
In another skillet, brown ground chuck on low heat, stirring frequently for 10
Cut up onions and bell peppers in 1/2-inch pieces. Add to ground chuck with 2
tablespoons Crisco and sauté for approximately 15 minutes, stirring frequently.
Mince chile peppers very fine.
In a large 8-quart or larger kettle, combine pinto beans, browned round steak,
sauteed ground chuck, onions, peppers, 2 quarts tomatoes, minced chile peppers and
the 1/2 cup chili powder; cook covered on simmer for 2 hours.
Add salt and red pepper to taste. Add sugar and simmer for 4 hours. Add additional
water sparingly, if necessary.
Taste and add more chili powder, salt, red pepper and sugar as desired. Simmer
1 hour (total cooking time is 7 hours).
Serve with Texas toast or oyster crackers and ice cold milk or iced tea.