Chili and Beans

• 2 lbs dry chili beans (pink or red)
• 2 medium onions, sliced
• 2 -3 teaspoons salt
• 12 cup cooking oil
• 2 cloves garlic, crushed
• 2 lbs ground beef
• 1 (28 ounce) canwhole tomatoes
• 1 cup chopped celery
• 1 teaspoon chili powder (depending on taste)
• 1 teaspoon paprika
• 1 teaspoon dry mustard
• salt

1. Soak beans overnight in cold water.
2. Drain off water; put beans, onions and salt into a large kettle; add water to come 2 inches over beans.
3. Simmer about 4 hours, or until tender; add hot water if necessary, to maintain liquid level.
4. Meanwhile, prepare sauce.
5. Heat oil in a large deep skillet or Dutch oven; add garlic and ground beef; cook slowly until meat is lightly browned.
6. Add remaining ingredients; simmer 1 hour.
7. When beans are tender, add sauce to beef mixture and simmer for 30 minutes longer.
8. NOTE: For a very spicy chili, add a dash or red pepper flakes, coriander seeds, fennel seeds, cinnamon, cloves, ginger, turmeric and a small yellow Mexican chili pepper.

chili beans, onions, salt, cooking oil, garlic, ground beef, tomatoes, celery, chili powder, paprika, mustard, salt

Taken from www.food.com/recipe/chili-and-beans-44756 (may not work)