Ingredients:
• 6 cups pinto beans, rinsed and brained well (at least three times)
• 9 cups of water to cover the beans
• 1 large can of stewed tomatoes
• 1 onion, sliced
• 2 green chilis, seeded and chopped (optional)
• 1/4 cup chili powder
• 1 teaspoon salt, or more to taste
• 1 teaspoon black pepper, or more to taste
• 2 cloves garlic, chopped fine
• 2 pounds ground Certified Hereford Beef

Instructions:
1. Rinse and drain pinto beans until water runs clear.
2. Place pinto beans into a cast iron dutch oven, or in a large pot, and add water.
3. Bring pinto beans to a high boil for five minutes. Reduce heat to a low boil.
4. Add black pepper, tomatoes, onions, green chiles, garlic and chili powder. Continue to cook on low, covering with a lit.
5. After 1 hour, add ground beef. Break off pieces of meat in 2×2 chunks, roll into a ball, and place directly into the cooking pot of pinto beans. The meat will cook as the beans do and will help season the beans.
6. Continue to cook the Cowboy Beans on low for 2.5 to 3 hours, or until beans are fork-tender.
7. Add salt in the last 30 minutes. Adding salt during the beginning of the cooking process will result in hard skinned beans that are tough to the taste.

Source: American Hereford Association