Chili (David Evans)

4 cups Dry Pinto Beans, washed and sorted

1 cup Onion, chopped

2 cups Green Peppers, chopped

2 cups tomatoes

1/2 t Cumin Powder

1 t Garlic Powder

1 t Onion Powder

2 T Honey

Salt to Taste

Soak the 4 cups of beans overnight in cold water. Drain and boil in fresh water for 1 hour. Add onions, peppers and seasonings (pre-sauté if time allows) and tomatoes. Continue cooking until beans are tender. About 2.5 hours.

Instant-pot: Use the sauté button and fry onion, green peppers and seasonings in 2 T of oil, add beans, tomatoes and water and cook on high pressure for 20 minutes. 

Crock-pot: Cook beans overnight in a crockpot. Add remaining ingredients in the morning and cook on low for 6-8 hours. Chili will be ready for supper.