Tear-jerker Chili

• 1 12 cups dried pinto beans (or 3 cups canned beans, rinsed and drained)
• 1 onion (chopped)
• 1 bay leaf
• 1 teaspoon salt
• 4 cups water
• 1 tablespoon olive oil
• 1 lb ground beef
• 1 34 cups onions (chopped)
• 2 tablespoons garlic (minced)
• 1 green pepper (chopped)
• 2 jalapeno peppers (chopped)
• 2 teaspoons oregano
• 1 tablespoon cumin
• 14 teaspoon cayenne pepper
• 2 teaspoons salt
• 2 bay leaves
• 4 -5 tablespoons chili powder
• 1 (20 ounce) can chopped tomatoes

1. Soak dried beans overnight in enough water to cover.
2. Drain beans and put in a large pot, reserving liquid.
3. To the beans add, onion, bay leaf, salt and 4 cups water.
4. Cook over med-high heat for 45.
5. Beans should be tender but not mushy.
6. Drain beans and reserve liquid.
7. In a large skillet over med-high heat, brown ground beef in 1 tsp oil.
8. Add 2 tsp oil to large pot and heat.
9. Saute the onions, garlic, and peppers for ten minutes.
10. Add spices, saute five minutes longer.
11. Add meat, tomatoes, beans and cook for 45 minutes.
12. If chili is too dry, add (one cup at a time) the liquid reserved from beans and bring to a boil.

pinto beans, onion, bay leaf, salt, water, olive oil, ground beef, onions, garlic, green pepper, peppers, oregano, cumin, cayenne pepper, salt, bay leaves, chili powder, tomatoes

Taken from www.food.com/recipe/tear-jerker-chili-22397 (may not work)