Date added: 2020/11/07

• 2 lb pinto beans
• 1 yellow onion
• 1/3 lb bacon (in ¼“ strips)
• 15oz can tomato sauce
• 2 TBS white vinegar
• 5 cloves garlic (minced)
• 2 large jalapenos (Finely diced, seeded and veined)
• Generous ¼ cup chili powder
• ¼ cup brown sugar
• 1 TBS kosher salt
• 2 tsp pepper
• Salt and Pepper to adjust

1. In a large pot, bring enough water to generously cover the beans to a boil, remove from heat and add beans. Cover and let soak for 1 hour.
2. In pressure cooker, Saute bacon until crispy, remove bacon from rendered fat and set aside.
3. Over medium heat soften onion in bacon fat, then add garlic and saute for ~30 seconds.
4. Add beans, bacon, tomato sauce, vinegar, chili powder, brown sugar, jalapeno, and measured salt and pepper to the pressure cooker. Top with enough water to cover beans and an extra ½ inch of water above the beans (~6 cups).
5. Cook at high pressure for 35 minutes, then quick release.

• Needs more flavor, check other recipes
• double the onion
• chicken stock instead of water
• Consider more/different spices

Inspired by: https://www.foodnetwork.com/recipes/ree-drummond/chili-beans-2632850