Wash pinto and baby lima beans and soak overnight in baking soda water.

Drain and replace with fresh water and cook together until beans are tender:

2 lb. pinto beans
1 lb. baby lima beans
1 white lg. onion
1 tbsp. garlic powder
1 lb. bacon, uncooked
Salt and pepper (plenty of pepper)

When the beans are done, skim pieces of bacon and fat off the top.

2 (15 oz.) cans tomato sauce
1 Johnson's Hot and Spicy Chili brick
4 tbsp. chili powder
1 tsp. red pepper
1 (7 1/2 oz.) can Old El Paso "hot" jalapeno relish

2 lb. hamburger
1 sm. onion
1 tsp. garlic powder
Salt and pepper

Add to chili and simmer for approximately 8 hours.

Cook chili in a 12 qt. pot (or larger) with a tight lid. Stir occasionally. Simmer full-time (around the clock) until completely finished.

Fix chopped onions, shredded sharp cheddar cheese and PLENTY of Keebler oyster crackers to eat with chili.

Leftover chili gets thicker, hot and BETTER with age. Chili freezes very well.