Overnight soak in salted water (brine), then drain & rinse. Cover with fresh hot water from the sink (as hot as you can get it out of the tap), then low-&-slow gentle simmer with the lid tilted gently stirring every 20-30 minutes or so, or until they’re nice & creamy (adding extra hot water if necessary). Strain & set the beans aside, but save the bean water - that’s the chili ‘broth’. I like to thicken it with masa flour, corn starch, tomato paste & spices, bring it to a boil until it’s near thick chili consistency, then add everything back in and simmer through…..
