• Sort, soak and cook dry beans on the stovetop according to instructions printed on the bag. Save the seasoning packet to use later.
• Place prepared beans in large pot. Cover with water.
• Simmer over low-medium heat WITHOUT LID. Watch closely. Foam (aka gas) may appear on top of the water 5 to 7 minutes after the beans begin to boil. Use a large spoon to skim off the foam. Discard.
• Cover pot with lid. Simmer over low-medium heat until desired tenderness. Add more water if necessary.
• After beans reach desired tenderness, DRAIN SOUP into a heat proof container or smaller pot. Save to use later. Leave beans in the pot. Set aside.

SMOKED SAUSAGE

• Rinse sausage and place in a medium skillet. Cover with water.
• Simmer 3 minutes to decrease sodium. Discard sodium water.
• Use a thick towel to wipe skillet dry. Use paper towels to wipe boiled sausage dry.
• Drizzle 1 tablespoon of vegetable oil in the skillet. Add sausage links. Cook over low-medium heat until sides are lightly browned (2-3 minutes).
• Chop into small pieces. Pour into pot with cooked beans.
• Add sauteed onions, diced tomatoes, sprinkle in ham seasoning packet, 1 tablespoon of Liquid Smoke, 1 teaspoon of chili seasoning (not chili powder), salt to taste and coarse ground black pepper to taste. Add 1/4 cup of BEAN SOUP. If you prefer thinner chili, add more soup until satisfied. Stir lightly to combine.
• Simmer 7 minutes.
• Taste a cooled sample. If desired, add another 1/2 teaspoon of chili seasoning (not chili powder) and 1/2 teaspoon of Liquid Smoke. Stir until well combined. Taste again. Add more seasonings if desired.
• Serve hot.