1 (15 oz.) can Tomatoes with juice, chopped or whole
In a 3 qt. soup pot, add the beans with water or stock, celery, carrot, bay leaf, onion, and red pepper flakes. Let it come to a boil, and reduce the heat to simmer. Cook the beans for 25 to 30 minutes, and let them cool.
While waiting for the beans to cook, add the olive oil and diced onion to a large pot, covered tightly, and stirring occasionally over medium-low heat, for 10 to 12 minutes. Don’t let the onions burn; you can add a tsp. or two of water if needed.
With a colander, drain the beans, discarding the liquid. Remove and discard the vegetables from the beans, and add the beans to the onion pot. Add the chili powder, cumin, salt, cayenne, and tomatoes with juice. Let the chili simmer over medium heat for 10 to 20 minutes. It’s best to serve the next day.
You may substitute Pinto beans, red beans or any other type of bean for this chili.