Serves whomever that can stand the heat

1 and 1 1/2 lbs. dry kidney beans, soaked overnight method
3 lbs. ground sirloin
1 red onion
1 yellow onion
1 bunch green onions
2 green bell peppers
1 red bell pepper
2 cloves garlic
2 can whole stewed tomatoes
1 can tomato paste
3 bay leaves
2 sections celery (whole) to simmer in pot
1 tbsp. vinegar
3 heaping Grey Poupon mustard
2 eggs
1/4 c. cream
Start with 1 tsp. thyme, rosemary, marjoram, savory
1 bottle Heintz chili sauce
Start with 1/2 c. chili powder
Start with 4 to 5 each of the following peppers: cayenne, haberjaro, scotch bonnet, mexican jalapeno and ring chili peppers
1 c. fresh parsley
1 c. molasses

Meat: Mix ground sirloin with 1 egg, 1 tablespoon of mustard and cream in bowl. In a skillet and some of the chili powder, black pepper, red onion and 1 garlic clove and add meat mixture. Cook meat until red is gone.

Beans: Using stock pot, pour meat juice to rinsed beans and add stewed tomatoes and paste, remaining onions, garlic, herbed spices, chili sauce. When adding hot peppers be sure to piece or split in half to allow the pepper juice to simmer throughout the bean mixture. Cook on very low fire up to 4 hours or overnight. When beans are tender and tears comes to your eyes add meat mixture, molasses, chili powder, parsley, vinegar. Scramble egg and add to brewing pot. Taste to adjust any seasonings. If it's not hot enough be sure to add more peppers. Continue to simmer for another hour and serve to those real chili companion eaters.