Cowboy Chili

2 pounds dried pinto beans (4 16 oz. cans of pinto beans may be substituted) 2 pounds diced beef (London Broil makes excellent chili) 2 cans (15 oz.) Mexican style stewed tomatoes 2 cans tomato soup 2 medium-sized onions, chopped 1 medium-sized green pepper, chopped 1/2 cup celery, chopped 1 clove garlic, minced or pressed 1 can (6 oz.) whole kernel corn 1 can diced green chili (optional) 4 T. chili powder (optional) 1/2 cup brown sugar

Soak beans overnight; drain and place in Dutch oven or stockpot. Add water to cover by 1 inch and add onions, chili powder, and brown sugar. Cook over medium or low heat for 3 to 4 hours or until tender. Be certain to add water as needed. In a heavy skillet, brown beef, green pepper, chopped celery, and garlic together and add to beans. Add remaining ingredients. Serve with cornbread or crackers.