Heat the olive oil in a large frying pan and cook the ground beef until it is nicely browned, breaking apart with a turner while it cooks.

While the beef browns, chop the onion and red bell pepper.

When the beef is browned, add to chili pot.

Add a little more oil to the frying pan and cook the onions until they are starting to brown, then add the garlic and cook a minute or two more.

Add the chili powder, ground Ancho chile , ground cumin, and Mexican Oregano and saute the spices for a couple of minutes with the onions.

While onions cook, drain the pinto beans into a colander placed in the sink.

Rinse the beans with cold water until no more foam appears.

Add the onion mixture to the pot with the can of pinto beans. Then add the salsa.

Add beef broth to the frying pan and scrape the bottom of the pan to get off the browned bits that stick to the pan. Add the can of refried beans and stir until the beans are partly mixed with the broth, then add that mixture to the pot.

Simmer until desired consistency

Stir in the lime juice and serve hot.

If you have a large slow cooker you can double the recipe because this freezes very well!