In a large pot, combine and let soak for 4-24 hours:
- 1 pound dried pinto beans, picked over and rinsed
- 1/2 cup diced yellow onion
- 1/4 cup chile powder
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1/4 teaspoon ground cumin
- 8 cups water
Add and bring to a boil:
- 1 cup chopped brisket
Reduce to a slow simmer, cover, and cook for 3-4 hours, until the beans are tender.