2 pounds dry pinto beans, soaked overnight according to package instructions
1 teaspoon dry mustard
1 (28-ounce) can diced tomatoes, undrained
1 pound hot pork sausage
1 pound lean ground beef
2 large purple onions, peeled and chopped
2 tablespoons chili powder
1 teaspoon cayenne, optional
ΒΌ teaspoon black pepper
Instructions
In a large stockpot, cook the soaked beans and mustard in 10 cups water 1 hour over medium heat. Stir in the tomatoes and cook 15 minutes.
Meanwhile, in a heavy skillet over medium heat, cook the sausage and beef until brown. Remove with a slotted spoon and drain on paper towels. Set aside.
Cook the onions in the pan drippings until tender, about 8 minutes. Stir the meat and onions into the cooked beans. Add the chili powder, cayenne (if using) and pepper. Simmer 2 hours or until thickened and beans are tender. Serve hot.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/chili-weather/