Chili

This is my mother-in-law, Michel Walker's recipe,  and my personal favorite version of classic chili. The first time I had this was at my in-law's cabin in Idaho, and I was amazed by how delicious it was!  By the way, Fritos and sour cream are a must!  I use my food storage pinto beans with this recipe, but you can also use canned pinto beans. I serve this around Halloween-time every year.  I particularly like to serve it with Brittany's JalapenoCheddar Cornbread. It is the moistest and tastiest cornbread I've ever had. Yum!

Chili
Submitted by Erin  ~ The Sisters Cafe

2 to 2 1/2 pounds ground beef
2 medium onions, diced
3 cups of dry pinto beans, soaked overnight (or 3 large cans (29 ounces each) pinto beans, drained)
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
1 cup ketchup
1/2 cup water
1 1/2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons cumin
1-2 teaspoons salt
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Cheddar cheese, Fritos, and sour cream, for serving

Measure three cups (which is 1 ½ lbs) of pinto beans out and look through them for small pebbles. Rinse them off, and place them in a large bowl.  Soak the dry pinto beans in about 15 cups of water. Measuring the water is not necessary; just add water until they are covered by a few inches of water on top. In the morning, the beans will have absorbed a lot of the water. Rinse the beans and place in a large pot with plenty of fresh water and simmer for 2 hours with the lid cracked.  *Instead of using dry pinto beans, you may use 3 (29-oz) cans of pinto beans. One 29-oz can is equal to 3 cups of cooked beans, or 1 cup of dry beans. Beans triple in volume after being cooked.*

After beans are cooked, drain liquid reserving about ½ cup of liquid, and set beans aside. In the same pot, brown the hamburger and onion. Drain grease. Add all remaining ingredients, including the cooked beans, and stir to combine.  Bring to a boil over medium-high heat, then reduce heat and simmer for 1-4 hours, stirring occasionally. Serve topped with shredded cheddar cheese, a handful of Fritos, and a dollop of sour cream.