There are few things as satisfying as a bowl of chili on a "chilly" day. Chili becomes the crowd pleaser, especially when paired with breadsticks or cornbread. I buy and store dry beans, the only way to go for economy, food storage and taste. So the art of soaking beans is imperative to know. It softens and remove the "lectin" component which can cause health issues that remove the benefit of the nutricioius and protein-filled bean. Like "sour dough" for wheat, the bean also benefits and breaks down with soaking to become more highly digestible. A dash of apple cider vinegar ( unfiltered and raw) aids in this process. It should be noted that beans that sit for a long time in food storage will not sprout or benefit from soaking and will not cook up as they should. They will end up with a bitter taste because they're just old. So store the beans, but cook those beans.
INGREDIENTS:
3 cups pinto beans, soaked in filtered water over night, at least 8 hours. Dash of apple cider vinegar.
2 pounds ground beef
3 bay leaves
3 cloves garlic, minced
1 Tablelspoon chili powder
1/2 teaspoon curry powder (optional)
1 Tablespoon cumin
1 Tablespoon salt
1/2 teaspoon cayenne, or to taste
3 large onions, minced
Green chilis, 3 fresh or frozen, chopped, or 2 small cans green chilis, or the equivalent in some other form.
2 (32-ounce) bottles tomatoes, blended, or the equivalent of canned.
For thinner chili, add v8, or more blended tomatoes
Drain and rinse soaked beans; place in large pot or crockpot. Cover with water and cook low and slow until beans are tender.
Instapot or pressure cooker: cover beans with water; pressure cook 30 minutes.
In another large pot: brown hamburger with chopped onions and garlic. Stir in blended tomatoes, spices and bay leaves. Add (drained) beans when tender. ( Or drain the beans and add the sauce to them) Simmer on low one hour. Adjust spices as needed.