Soak the dry pinto beans in water overnight, or for 8 to 12 hours.
A stainless steel pot with a lid makes a good sprouting container.
After 8 to 12 hours, use the lid to help drain the water without spilling the beans.
Leave the pot out at room temperature, with the lid partway off, so the beans have plenty of airflow while they begin sprouting.
Now for the next two to five days, rinse the beans well each morning and evening.
If the temperature is warm (higher than room temperature - 72 degrees), add a mid-day rinse, or additional rinses as necessary to keep beans fresh.
Watch for the beans to sprout.
When most of them have 1/8" to 1/4" sprouts, they're ready to become part of the chili.
If it has been awhile (like half a dasince the last rinse, give them a good final rinse and drain.
When the beans are sprouted and ready, prepare the chili.
Prepare the chili
Brown together in a medium or large stockpot over medium to medium-high heat: ground beef, onions, and garlic. I leave the meat somewhat chunky - this way everyone gets a few decadent-sized pieces in their bowl, rather than a million minuscule pieces. That's what we like.
Combine the tomato paste and stock (or watein a 4-cup measuring cup, and whisk until smooth.
Add to the meat mixture.
Add the beans and all spices.
Bring to a simmer, then turn down heat and let simmer for 20 to 30 minutes to cook the sprouted beans and develop flavor.
Serve with desired garnishes.
Basic Sprouted Bean Chili https://traditionalcookingschool.com/food-preparation/recipes/sprouted-bean-chili/