Classic Chili (Mel's Kitchen Café)

Updated 10/6/13. I love this chili! This recipe is from Mel's Kitchen Café. I tweaked a few things and love the difference from the original recipe. I think it is best starting from dry beans. This was excellent on baked potatoes as well as served separately. My family loved it with "corn bread cake" crumbled into it.

2 c dried pinto beans (OR 3-29oz cans pinto beans, drained)
1 lb ground beef
 (originally 2 lb)
2 tsp salt

2 medium onions, diced
 or 2 tsp onion powder
1/2 c water

1 tsp garlic salt
 (originally 3/4 tsp)
1/2 tsp pepper

1 Tbsp chili powder 

1/4 tsp cayenne pepper 
(optional - I omitted it)

2 tsp cumin

2 Tbsp brown sugar (originally 1 1/2 Tbsp)
46 oz can tomato juice
8 oz can tomato sauce

2 bay leaves

Rinse pinto beans until clean. Add to crock pot with 8 cups water and 2 tsp salt. Cook on high for 4 hours. Drain.

Brown the hamburger and onion in a large skillet with the salt. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar.

In a large pot (or in the slow cooker), combine tomato juice, beans, and tomato sauce. Stir in hamburger and onions and seasoning/water mixture. Mix well. Stir in bay leaves.

Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).