Servings: 10 or more depending on appetites

1/4 pound dried navy beans ¼ pound dried navy beans
1/4 pound dried kidney beans ¼ pound dried kidney beans
2 pounds ground beef 2 pounds ground beef
2 pounds beef chuck 2 pounds beef chuck
2 large onions 2 large onions
2 tablespoons home-made chili powder (using Genius Kitchen recipe) 2 tablespoons home-made chili powder (using Genius Kitchen recipe)
2 tablespoons freshly ground black pepper 2 tablespoons freshly ground black pepper
1-1/2 tablespoons ground cumin 1-½ tablespoons ground cumin
2 bay leaves 2 bay leaves
2 cinnamon sticks 2 cinnamon sticks
1 teaspoon sea salt 1 teaspoon sea salt

Rinse dried kidney beans and navy beans in a colander. Place rinsed beans in a 2-quart glass jar, and add filtered water to cover, at least ⅔ of height of jar. Seal jar. Leave beans soaking at least 10 to 12 hours.
Pour beans through a large sieve, and rinse well.
Cut the onions into small pieces.
Mix chili powder, cumin, ground pepper, and salt
Cut beef chuck into small cubes.
In Dutch oven or large frying pan, or in the inner pot of an Instant Pot, saute the ground beef with the minced onions.
Place the meat, onions, beans, spices, bay leaves, and cinnamon sticks in the stainless steel inner pot of the Instant Pot. Cover with filtered water.
Make sure the gasket is on the Instant Pot lid. Place lid on Instant Pot, with lever set for pressure cooking. Set IP to cook at high pressure for 1 hour, and cancel the warm cycle.
After the mixture has cooked for 1 hour, let cool a few minutes, then, wearing silicone mitts, turn lever to release pressure.
Remove Instant Pot lid. If necessary, turn Instant Pot to saute, to cook down some of the liquid.