Coat the bottom of the soup pot with olive oil.
Brown the meat and stir it to break up the pieces.
Chop the peppers and onion.
Add the cumin, chili powder, garlic, tomato and hot sauces and vegetables to the meat.
Simmer 10 minutes.
Stir in the beans, using enough of the bean water to make it slightly soupy.
Simmer until it’s the desired thickness, about a half hour. If it’s dry, add more bean water. (Recipe #836)