As long as I can remember, my dad has been making a pot of pinto beans and chili. It has been a family staple forever. Several years ago he started keeping the meat separate for those of us who prefer plant based. He does a great job of making some separate add ins for mild chili and extra spicy and some mushrooms and onions. I did add some additional ingredients and didn’t add mushrooms this time because I didn’t have any.

How to make it.

• Soak 4 cups of dry pinto beans in water for 24 hours.
• Drain and rinse and put in crock pot with fresh water on low for about 12 hours.
• Once the beans are soft, you can add all of the other ingredients.
• Add (2) 28 oz cans of canned tomatoes. I blend the tomatoes because some don’t like the chunks.
• Saute 1 diced onion and 4-6 minced garlic cloves.
• Add 2 tablespoons chili powder
• 1 1/2 tsp cumin
• 1 bay leaf
• 1 tablespoon worcestershire sauce
• Cayenne powder
• 1 tablespoon Molasses to taste
• 2 tablespoons Pure maple syrup

There is an additional story from my childhood that makes this an important memory for my family. When I was a little girl and we were getting ready to move a friend of our family made dinner for us and it was chili with fritos and cheese. We loved it. We named it Nancy Parker Special. I have since added different chips and some greens etc on top.