2 lbs pinto beans
2 Tablespoons dry chopped onion
1 6 oz can tomato paste
2 teaspoons chili powder
½ cup TVP (optional)
1 Tablespoon salt (or to taste)
1 14 oz can diced tomatoes
1/8 teaspoon black pepper (or to taste)
Tabasco or other hot sauce as desired
The morning before you want to serve the chili, pick through and rinse beans. Soak beans in cold water for four hours, or until they’ve nearly doubled in size. Rinse and place in slow cooker. Add plenty of water (up to within an inch of the top) as the beans must be completely immersed in order to soften, and do not add tomatoes yet as acids will inhibit softening. Cook on low the rest of the day and through the night, adding water as necessary.
Test beans in the morning. If they are still hard, turn heat to high to continue cooking. If softened, add remaining ingredients. Taste and adjust the seasonings.