Chili With Beans

• 1 lb dried kidney beans, rinsed and sorted
• 1 lb ground beef
• 1 medium onion, chopped
• 2 -3 stalks celery, chopped fine
• 1 (6 ounce) can tomato paste
• 1 (14 1/2 ounce) can diced tomatoes
• salt, to taste
• masa corn flour, from chili kit
• shredded cheddar cheese (optional)

1. Presoak kidney beans according to package directions.
2. Drain beans, add cover with 6-8 cups fresh water.
3. Brown ground beef with onion and celery.
4. Add to beans along with 1/2 the contents of the seasoning packet from the Carroll Shelby's chili kit mentioned in the intro, and tomato paste.
5. Bring beans to a simmer, and continue to simmer for 2 to 2 1/2 hours.
6. Add tomatoes and simmer for an additional 1/2 hour.
7. If you need to thicken the chili, mix the masa flour with enough cold water to make a paste, and add a little at a time to your chili until desired thickness is reached.
8. You can also add cayenne pepper to spice it up at this point.
9. Serve with cheddar cheese, if desired.

kidney beans, ground beef, onion, celery, tomato paste, tomatoes, salt, corn flour, cheddar cheese

Taken from www.food.com/recipe/chili-with-beans-295691 (may not work)