Chili #1 and #2

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Chili 1
Sort, rinse and soak in lots of water six cups of beans overnight. I use pinto, kidney, pink and navy. Then rinse, add new water and about 1 Tbsp. salt and bring to a boil and softly boil, covered, until tender.

If you forget to soak them, you can sort and rinse, then cover with a lot of water and bring to a boil for three or four hours, till they are tender.

Cook 1 1/2 lb hamburger seasoned with pepper, 4 Tbsp. chili powder,
2 cloves minced garlic and about 1/4 cup chopped onion. Drain only if REALLY greasy.

When beans are ready, drain and return to pot. Add the seasoned meat and 4 18 oz. cans of tomato sauce. You can add a can of diced tomatoes and a can of Mexican stewed tomatoes if you wish. My family doesn't like the chunks of tomato, so if I add these, I puree them in the Vitamix. Bring back to a boil and then cover, and lower heat to simmer. Simmer, stirring occasionally, for about 1 hour, while you are making cornbread. Serve topped with shredded cheese.

If you are short on time:

Chili 2
Cook 1 1/2 lbs hamburger with 4 Tbsp chili powder and, if you wish, garlic, onion, salt, pepper.

When cooked,
drain and rinse well, then add:

2 cans pinto beans
2 cans kidney beans
2 can white or pink beans
and
4 (15 oz) cans of tomato sauce
1 can diced tomatoes (optional)
1 can Mexican stewed tomatoes (optional)

Bring to a boil, then cover and simmer, stirring occasionally, for one hour. Serve with shredded cheese.

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