Texas Chili--Dr. Atkinson

• 1 lb. dry red kidney beans
• 1 Tbsp. vegetable oil
• 1 1/2 lb. lean ground beef
• 2 cloves garlic, minced
• 2 fresh tomatoes, seeded and chopped
• 1 (10 oz.) can mixed tomatoes and green chilies or 1 (9 oz.) can crushed tomatoes and 2 (3 oz.) cans green chilies
• 1 tsp. salt
• 6 Tbsp. unsalted butter
• 1 1/2 lb. beef chuck steak
• 2 large onions, chopped
• 1/4 c. chili powder
• 1 tsp. brown sugar
• 1 bay leaf
• pinch dry thyme
• 1 tsp. cayenne pepper
• 1 Tbsp. Worcestershire sauce
• 1 1/2 c. beef broth or consomme
• 1/2 tsp. freshly ground pepper

1. Soak beans overnight in water in a Dutch oven; cook until tender.
2. Preheat oven to 300u0b0.
3. Cut beef chuck steak into 1-inch strips.
4. Heat half of the butter with oil in a large skillet.
5. Pat beef strips dry and divide into batches; cook until well done. Transfer to a large pot.
6. Add ground beef to skillet.
7. Cook over medium-high heat until lightly browned.
8. Combine with strips. Throw away fat.
9. Add remaining butter to pan.
10. Stir in onions and cook 3 minutes.
11. Add garlic and cook 2 minutes.
12. Transfer with meat to a large, ovenproof pot.
13. Stir chili powder into meat mixture. Add remaining ingredients except beans.
14. Mix well; heat to boil. Cover and transfer to oven.
15. Bake until strips are tender, approximately 1 1/2 to 2 hours.
16. Combine meat and beans.
17. Return to oven.
18. Bake, uncovered, 30 minutes.
19. Add beef broth if necessary.

dry red kidney beans, vegetable oil, lean ground beef, garlic, tomatoes, tomatoes, salt, unsalted butter, beef chuck steak, onions, chili powder, brown sugar, bay leaf, thyme, cayenne pepper, worcestershire sauce, beef broth, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393781 (may not work)