3 large cans(29-ounces each)pinto beans, rinsed and drained
1 (8-ounce)cantomato sauce
¼teaspooncayenne pepper, plus more if you want the chili spicier
In a large 12-inch nonstick skillet, brown the ground beef (or turkey) with the onion and salt until the meat is cooked through. Drain excess grease, if needed.
In a large pot, combine the pinto beans, tomato juice, tomato sauce, and ketchup. Stir in the bay leaves, water, garlic salt, pepper, chili powder, cayenne, cumin and brown sugar.
Add the cooked meat/onion mixture.
Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer, partially covered, over medium-low heat for an hour (or up to 4-5 hours), stirring occasionally. Add additional salt and pepper to taste, if needed, before serving.
For a Slow Cooker Version: brown the meat and onions in the first step but instead of a pot, combine the rest of the ingredients in a large slow cooker. Stir in the meat and cook on low for 5-7 hours. I've also subbed in stew meat for the ground beef and it is delicious also (I don't precook it, I throw in the meat cubes and onions with the other ingredients and cook it on low for about 8 hours).Amount: this recipe can be easily scaled down.