Try this spicy chili over cornbread

Ingredients

* 1 C. dried pinto beans
* 1 whole onion
* 1 whole clove garlic
* 1 tsp. leaf oregano
* salt to taste
* ¼ C. oil
* 1 large onion, chopped
* 5 cloves garlic, minced
* 2 lbs. Ground chuck
* 3 - 5 Tbs. chili powder
* 4 whole cloves
* 1 tsp. leaf basil
* 1 Tbs. oregano
* 1 tsp. crushed cumin
* 1 can (28 oz.) tomato with liquid
* 1 can (6 oz) Tomato paste
* 2 C. water
* 2 tsp. pepper
* 2 tsp. salt

Directions

Cover beans with water 1 inch above beans and add whole onion, garlic clove, oregano and salt. Cook beans until tender but not mushy. Heat oil in large skillet. Cook onion until golden, add minced garlic and meat. Add spices and mix well. Add tomato paste, water, salt, pepper and tomatoes. Bring to a boil, cook partly covered, stirring frequently for 1 hour, 15 minutes. Add beans.

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