1 lb. dry red kidney beans
8 c. water
1 tsp. salt
2 tbsp. salad oil
2 lbs. ground beef
2 cans (28 oz. each) tomatoes, undrained
3 c. chopped onion
1 can (4 oz.) chopped green chilies
1 can tomato paste
3 tbsp. chili powder
1 tbsp. salt
1 tsp. sugar
2 tsp. ground cumin
1/4 tsp. cayenne pepper

FIXINGS:

Chopped onions
Shredded Cheddar cheese
Red pepper flakes
Vinegar
Corn chips

Wash beans, drain and place in large saucepan. For quick soak, combine beans and water, bring to a boil. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Then add 1 tsp. salt and simmer 1 hour in soaking liquid or until beans are almost tender. Drain and set aside.

Meanwhile, in Dutch oven, heat oil. Add onions and saute until tender. Add ground beef and cook until browned. Spoon off fat. Add remaining ingredients and beans. Heat to boiling. Reduce heat, simmer uncovered 2 hours, stirring occasionally.

(Can be prepared in advance. Cover and refrigerate 24 hours. Or, to freeze, spoon into containers. Freeze up to 2 months. I like to serve with corn bread!