Chuckwagon Chili (using dry pinto beans)

1 1/2 cups dry pinto beans
4 cups water
1/2 teaspoon salt
1 teaspoon canola oil
1/2 pound lean (80%) ground beef
1 to 2 large green bell peppers, diced
1 large onion, chopped fine
1 (16-ounce) can diced tomatoes
3 cups water
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano, crushed
1 teaspoon cumin
1 teaspoon paprika
2 tablespoons cornmeal, optional thickener

Up to 12 hours before serving: Sort through dry beans to remove dirt and rocks, putting them in a sieve or colander. Rinse with cold water. On the stovetop, heat 6 cups of cold water to boiling in a 2-quart or larger pot. Add beans and salt. Simmer for 10 minutes on stovetop. Pour beans and water into a crockpot set on low or automatic shift. If beans are not completely covered with water, add hot water to just cover. Cook 12 hours or until tender when bite-tested.

Heat large frying pan over medium heat. Spread oil in frying pan with spatula, brown ground beef. Add chopped onion, stir and cook until clear. Add green pepper and cook 2 or 3 additional minutes.

Add hot beans and rest of ingredients to the skillet. Stir to combine. Simmer 20 - 30 minutes, uncovered, until thick.

Serve with cornbread, mixed green salad with fat-free dressing and peaches.

Alternate Method: Prepare dry beans the night before. Prepare beef-vegetable mixture at the same time. Mix in all ingredients except beans and refrigerate in a covered container. In the morning, pour refrigerated mixture in crockpot with cooked beans and stir. Continue to cook in crockpot; maximum total cooking time is 24 hours.

YIELD: 6 servings
Source: Northarvest Bean Growers Association