Crockpot Chili Beans for a crowd

 6 cups dry pinto beans, rinsed in warm water and drained

        Let soak in warmish cool water overnight or for at least 7 hours

       After soaking for at least 7 hours, drain water. 

      Add some new hot water 1 inch above the level of the soaked beans. DO NOT add salt. 

      Place in an 8 - 12 quart Crock Pot on HIGH for 6-10 hours. The number of hours will depend on how fresh your beans are. Newer beans will take less time to cook. Test taste. For chili, the beans want to be cooked but slightly firm.

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       Meanwhile, sauté in a separate large 8-quart or extra large 12-quart pot

1/4 cup olive oil

1 med-large onion, big-diced

1 medium green bell pepper, big-diced 

4-8 cloves garlic minced (or 1 tsp garlic powder)

1 tsp garlic powder

1 lb ground beef, or 2-6 Tbsp hamburger grease (leave out if vegetarian)

       After the ground beef is cooked and the veggies are tender, add:

Two 15oz cans big-diced tomatoes 

One 15oz can of tomato sauce

One 4oz can mild diced green chiles, optional

Two 15oz cans Dark Red Kidney Beans, drained and rinsed

4 Tbsp Chili Powder

2 Tbsp Cumin powder

1.5 Tbsp salt, more to taste

1 tsp onion powder

1 tsp garlic powder

2 Tbsp honey, optional

Add last, add the cooked beans from the crock pot, drained

           Stir. Simmer. Stir, taste test, and enjoy :)