Chili

Ingredients

1 cup dry pinto beans

2 cup dry red beans

1 lb uncooked hamburger

1/2 lb uncooked ground sausage

1/2 cup chopped onion

1/2-1 green pepper chopped

2- 14.5 oz cans petite diced tomatoes

1 1/2 Tablespoons chili powder

1 teaspoon salt

1/4 teaspoon pepper

4-5 cans tomato sauce

2 tablespoons prepared mustard

Directions

For 8 qt instant pot:

Rinse and soak the beans in hot water overnight and until ready to cook the next day. (If the beans are old, add 2 Tablespoons baking soda to 7 1/2 cup water.)

The next day when ready to cook, drain and rinse well the beans 2 times.

Add 4 cups hot water to the pot of beans. The add the raw hamburger and sausage broken into pieces.

Add onions, green peppers, salt, pepper, chili powder and cans of diced tomatoes. (* don’t fill the pot over 1/2 full)

Close and lock the lid. High pressure 50 minutes. Let natural release if time permits. If short on time, NR as long as possible and then do QR.

Open the lid and add 4 cans tomato sauce, stir, and cook on sauté adding more salt to taste-approximately 1 1/2 teaspoons. Add mustard and stir until blended.

This can then simmer on low sauté or change to slow cook to let seasons blend more.

Notes

This can be made the day before you desire to eat and reheated to let the chili season together. It is hard to reheat in the instant pot, however with it cold.

This can be made in a crockpot, or on the stove. Use water to cover the ingredients before cooking. Add the tomatoes and sauce after beans are cooked and then simmer for several hours.

It always seems to have more flavor the 2nd day so it can be cooked the day before you want to eat it.