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Chili

Night Before:
1/2 pound dry pinto beans
3+1/2 cups water
1/2 teaspoon salt
Rinse and clean pinto beans. Place beans, water and salt in 2-quart pot. Bring to boiling. Reduce heat; simmer, covered, for 1+1/2 hours. Pour beans AND cooking liquid into large bowl. Cover; refrigerate overnight.

1 pound ground beef (15% fat or less)
1 15-ounce can tomato sauce
1/2 cup chopped onion
1 Tablespoon chili powder

In skillet, brown beef and onion. Drain, if necessary, and place in crockpot. Stir in beans and liquid, tomato sauce, onion and chili powder.

If you like it hotter, add salsa at the table.

Cover; cook on low-heat setting for 8 to 10 hours. Stri before serving.

Pass shredded sharp American cheese (or mild to medium cheddar) to sprinkle on top of each serving. If desired.