Mexican Chili Beans

• 2 lbs large dried red kidney beans
• 2 cups onions, finely diced
• 3 tablespoons garlic, finely diced
• 1/4 lb smoked bacon, medium chop
• 2 tablespoons chili powder (to taste)
• 5 cups beef broth
• 1 lb ripe roma tomato, finely diced
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon coriander
• salt
• pepper

1. Sort and wash beans.
2. Cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour.
3. Add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered.
4. Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2).
5. You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed.

beans, onions, garlic, bacon, chili powder, beef broth, roma tomato, oregano, cumin, coriander, salt, pepper

Taken from www.food.com/recipe/mexican-chili-beans-338408 (may not work)