1 Cup Dry Pintos
1/2 Cup Dry Light Red Kidney Beans
1/2 Cup Dry Dark Red Kidney Beans
1/2 Cup Dry Northern (White) Beans
1/2 Cup Dry Black Beans
1 Slice Thick Cut Bacon
1.5 Quarts of Canned Tomatoes
1.5 Lb Ground Beef
1 Onion, Chopped
1/2 Green Bell Pepper, Chopped
1 Cup Chili Seasoning (See recipe below)
Put rinsed beans, a generous amount of salt (1.5 – 2 tsp), bacon and about a gallon of water in a large stock pot. Bring to a boil.
Turn off heat, cover and let sit for an hour. Drain and rinse beans.
Put beans back in pot and add enough water to just barely cover and 1 tsp salt. Drain juice from tomato solids. Add juice to bean pot.
Set solids aside to be added later. Bring to a boil, reduce heat to low.
Simmer with lid slightly tilted for an hour.
Brown ground beef. Add onion and bell pepper saute an additional 5 minutes. Drain. Return to skillet with seasoning and 1 cup water.
Cook until most of the water is gone.
Take the slice of bacon out of the beans, dice it up and put it back in. Add tomato solids, seasoned meat and vegetables. Continue to simmer uncovered for an hour, stirring occasionally.
Chili Seasoning (Yields about 1 Cup)
3 TBSP chili powder
2 TBSP AP Flour
2 TBSP Oatmeal
2 TBSP Dried Chopped Onion
1 TBSP Paprika
2 tsp Ground Cumin
1 tsp Salt
1 tsp Crushed Red Pepper
1 tsp Garlic Powder
1 tsp Ground Black Pepper
1 tsp Brown Sugar
Toast oatmeal and spices (except sugar and parsley) over medium low heat, stirring often. It will only take a few minutes, you will notice when the mixture has a nice toasty smell. Take care not to scorch it. Once cooled add sugar and pulse a few times in a spice grinder to mince the oatmeal, red pepper and onion.