GRANDMA'S OLD FASHIONED CHILI

Yield: About 4 quarts

BEANS:

      2 1/2 cups cooked beans (use one of the following):

A. 3-4 cans red, pinto or kidney beans (mix or match).

B. Rinse and soak 1 lb. mixed dry beans (red, pinto, kidney) overnight in ample water in refrigerator. Drain, rinse, and add more water. Bring to boil, reduce heat to simmer and cook several hours until beans are tender.

Note: 1 lb. dry beans equals 2 ½ cups cooked beans.

C. Place rack with small holes in bottom of 4 quart pressure cooker. Rinse 1 lb. mixed dry beans and place in pot. Add water to about 3/4” below fill line (about 2/3 full). Add 2 Tbsp. cooking oil (keeps steam hole clear.) Heat on high until weight jiggles. Lower heat to just less than medium heat(weight will jiggle nicely, but not too hard.) Cook 45 minutes, then cool 5 minutes. Place under cool running water until pan is cool (about 10 minutes.) Remove weight, then remove lid. Drain beans.

CHILI:

1. Fry 1 1/2 lb. hamburger. Drain and place in crockpot.
2. Saute 1 medium onion, chopped, in about 2 Tbsp. oil in heavy fry pan on medium high until lightly brown to carmelize. Add to hamburger.
3. Add 2 quarts or 5 cans (14.5 oz.) diced tomatoes (if using home-canned tomatoes, use a potato masher to gently mash tomatoes.) If preferred, use tomato juice or puree tomatoes.
4. Add: 2 1/2 cups cooked beans.
5. Add: 1 1/2 – 2 tsp. Chili powder (more if you like it hotter.
           1 large bay leaf
           1/2- 1 tsp. garlic powder 
           Salt and pepper to taste

6. Cook on high in crockpot until chili begins to simmer.

7. Turn to low and cook about 1-2 hours to blend flavors.

8. Remove bay leaf and serve chili.

Note: If you need to hold the chili, it can cook on low for several hours, or if your crockpot has a warm setting, use that after cooking 1-2 hours.