1 lb. dried chili beans
6 c. cold water
1 1/2 tsp. salt
2 lbs. ground beef
3/4 c. coarsely chopped onion
1/3 c. chopped suet (if needed)
3 tbsp. of flour
3 1/2 c. pureed canned tomatoes
1 c. finely chopped celery
1 tbsp. chili powder
1 tbsp. salt
1/8 tsp. red pepper
1/2 tsp. red pepper (extra hot)
2 tsp. cider vinegar
1/2 tsp. sugar

Wash and drain beans and heat to boiling in water. Add 1 1/2 teaspoon of salt. Reduce heat, cover, simmer for 1 1/2 to 2 hours, until beans are soft, but not mushy. Cool beans in their liquid; they seem to absorb liquid while standing. Measure liquid, but DO NOT discard. Add water if necessary to make 1 cup. If there is more than 1 cup, concentrate to 1 cup by boiling rapidly.

Brown beef and onion lightly in heavy skillet or Dutch oven. If meat is very lean, add suet. Drain all but 2 tablespoons of fat from cooked meat. Stir in the flour until smooth. Gradually add tomato puree and stir until mixture boils and thickens. Add remaining ingredients, the beans and liquid. Simmer 10 minutes, stirring occasionally to mix well.