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Threadgill`s Texas Chili Beans

1 pound pinto beans
3 quarts cold water
1 cup yellow onion, diced
1 clove garlic, minced
1/4 cup chili sauce
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon Tabasco sauce
1/2 teaspoon salt
Sliced onions for garnishPick through dry pinto beans carefully, then rinse. Soak overnight in cold water to cover well.Drain beans and place all ingredients except salt into 4-quart pot and bring to a boil. Reduce heat to simmer. Cover and cook about 90 minutes or until beans are tender.Add salt to taste and garnish with sliced onion.Makes 2 quarts.

 

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