Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       package      Pinto beans
   2       pound        Chili meat OR
   4       pound        Lean beef sirloin, chopped In 1/2 inch cubes
   1       pound        Low-fat turkey sausage
   1       Cup          Onions, chopped
   1       tablespoon   Garlic powder
   1       tablespoon   Red cayenne pepper
   2       can          Tomato sauce
   3       tablespoon   Chili powder
   1       tablespoon   Dried oregano
   2       tablespoon   Ground cumin
   1       tablespoon   Vegetable oil
   1       tablespoon   Louisiana (or Tobasco) Hot Sauce
   1       can          Jalapenos, chopped
     1/2   tablespoon   Salt

Preparation:

Contributed to the echo by: Michael Gallagher Bob, here is my variation of a chili recipe with beans in it. If the people here don't like beans with their chili, I'll give a substitution. DON'T change anything, for this is the way you should make authentic Texas chili--not the cheap imitation stuff. Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done. If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions. Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 mi