2 c. dried red beans
2 c. dried pinto beans
8 c. water
1 lb. ground beef
1 c. diced onion
1 tbsp. chili powder
1/2 tsp. cayenne pepper
2 tsp. garlic salt
1/2 tsp. cumin
1/2 tsp. thyme
1/2 tsp. oregano
1 tsp. salt
1 (28 oz.) can whole tomatoes with juice
1 (12 oz.) can tomato paste
1 (4 oz.) can diced green chilies
1/2 bay leaf
1 c. water

Pressure cook beans and water at 15 pounds pressure for 40 minutes. In skillet cook ground beef and onions until onions are tender. Drain excess grease. Add all spices to meat mixture and stir together. Cut up tomatoes and put them, along with juice in a 6 quart or larger pot. Add tomato paste, chilies, beans and liquid, meat mixture, bay leaf and water. Stir, cover pot and simmer for 45 minutes or longer until desired consistency. Serve bowls of chili topped with chopped raw onion and cheddar cheese.