Mother'S Chili

• 3 c. dry red beans
• 6 c. water
• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can stewed tomatoes, cut up
• 1 small bay leaf
• 1 1/2 c. catsup
• 2 Tbsp. chili powder
• 2 Tbsp. lemon juice
• 1 tsp. vinegar
• 1 1/2 tsp. salt
• 1/4 tsp. dry mustard
• 1 1/2 tsp. Worcestershire sauce
• 1 Tbsp. brown sugar
• dash of garlic powder
• 1 lb. ground beef
• 1 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped bell pepper

1. In a 5-quart saucepan, combine dry red beans with water. Allow to stand overnight.
2. When ready to cook, pour off only that amount of water necessary to have beans covered.
3. Cover and cook 1 1/2 hours, adding more water as needed.
4. To beans add tomato sauce, stewed tomatoes, bay leaf, catsup, chili powder, lemon juice, vinegar, salt, mustard, Worcestershire sauce, brown sugar, garlic powder and cooked ground beef.
5. Cover and simmer about 3 hours.
6. Add chopped celery, onion and bell pepper and continue to simmer 1 hour or until vegetables are tender.
7. Serve piping hot.

red beans, water, tomato sauce, tomatoes, bay leaf, catsup, chili powder, lemon juice, vinegar, salt, dry mustard, worcestershire sauce, brown sugar, garlic, ground beef, onion, celery, bell pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811616 (may not work)