Sharon and Dave’s new favorite version of chili

2 lbs ground beef
1 onion, chopped
2 T flour
1-2 T chili powder
1 t cumin seed
1/2 t salt
2 cloves garlic, minced
1 8-oz can tomato sauce
1/2 lb pinto beans

Cover 1/2 lb pinto beans with 1 quart of water. Boil and skim. Simmer 1 hour. Add 2 oz salt pork, minced clove of garlic, 1 t salt. Cover loosely, simmer about 1-1/2 to 2 hours.

Brown beef and onion, skim grease. Stir in flour and seasonings, tomato sauce, and 2 C bean liquid or beef stock. Simmer about 45 minutes. Add beans, simmer until flavors blend.

Makes 6-8 large servings.

Pressure Cooker Directions based on one attempt:

Cooked pinto beans alone for 3 minutes + natural pressure release. Remove beans with a slotted spoon and reserve liquid. Beans were not cooked through; perhaps they didn’t soak long enough? If I had the salt pork, I might have added it for this stage?

Browned ground beef with onions in skillet; when cooked add flour, and seasonings, including garlic. Transfer to pressure cooker, add beans, tomato sauce, and add 1 C of reserved liquid. I used 1 1/2 C liquid and needed to thicken the recipe with a beaten egg. Cook for 16 minutes at high pressure + NPR.