|Dry pinto beans||4 Cup (64 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Garlic||3 Clove (15 gm), chopped fine|
|Ground cumin seed||2 Teaspoon|
|Bacon drippings||6 Tablespoon|
|Chili powder||6 Tablespoon|
|Margarine||1 Cup (16 tbs)|
|Sharp cheddar cheese||1⁄2 Pound, grated|
|Hot sauce||1 Dash|
Cook beans with ten cups of water, onion, garlic, cumin, and fat until soft, about 3 hours.
Add chili powder and salt to taste, about 3 teaspoons.
Do not have beans too soupy.
While still warm, mash in the margarine, cheese, and hot sauce.
Beat until smooth.
Serve warm in a chafing dish with tostados or corn chips.