Chili

• 1 lbs ground beef
• 14 ounces canned tomato sauce
• 28 ounces canned kidney beans, black beans or pinto beans
• 28 ounces canned tomatoes
• 1 can Rotel tomatoes
• 1 onion chopped
• 2 stalks celery sliced
• 1 green bell pepper chopped
• 1 large garlic clove
• 1 tablespoon cumin powder
• 1/4 cup chili powder or more to taste
• 1 teaspoon black pepper
• 1/4 teaspoon cinnamon
• salt to taste

Instructions

1. In a heavy bottomed stockpot brown the ground beef.
2. Drain the fat.
3. Add in the rest of the ingredients and bring to a boil.
4. Lower to a simmer and cook uncovered (keep at a simmer level) for 2 hours stirring occasionally.
5. Serve.

Baked Beans

1 (48 ounce) jar Great Northern beans*
½ pound or more- cooked bacon, sausage or smoked brisket

1/2 cup packed brown sugar, honey or maple syrup

2 small onions, chopped
1 C ketchup
1 tablespoon vinegar
1 tablespoon mustard or a teaspoon mustard powder
1/8 teaspoon cinnamon
1 teaspoon garlic powder optional
2 teaspoons Tabasco sauce optional


Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.

Place bacon in a large skillet and cook over medium-high heat until crisp, about 10 minutes; drain and cool on paper towels. Crumble bacon once cooled.

Mix all together in the prepared baking dish. Cover dish with aluminum foil.

Bake in preheated oven until bubbling, 45 minutes.

*Instant-pot dried beans

1 pound dried beans rinsed and sorted (this is equal to 2 measuring cups full of dried beans)
8 cups water
1 bay leaf optional
1 onion, sliced optional
2 teaspoons kosher salt
1 teaspoon baking soda
1/2 teaspoon apple cider vinegar optional

Instructions

Place beans, water and onion and bay leaf if using in pressure cooker.
Place lid on Instant Pot and close valve to "seal."

Cook on High Pressure for Following Times:

• Black Beans--30 Minutes on High Pressure
• Chickpeas--35 Minutes on High Pressure
• Kidney Beans--35 Minutes on High Pressure
• Pinto Beans--25 Minutes on High Pressure
• Navy Beans--30 Minutes on High Pressure
• Butter Beans--40 Minutes on High Pressure
• Great Northern Beans-- on 35 Minutes High Pressure

Allow to naturally release until pressure subsides, or at least 20 minutes before doing a quick release.
Once beans have finished cooking, stir in salt and vinegar if using. Store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in fridge, this is not necessary, but suggested.

Notes

For incredibly soft beans without much structure left, and 10 minutes to cook time.
For pre-soaked beans, decrease cook time by 10 minutes.