8 lbs. beans (kidney or pinto, dry)
2 1/2 gallons boiling water
4 oz. salt
24 lbs. ground beef
3 tbsp. garlic (dry), chopped
2 lbs. chopped onions
2 tbsp. monosodium glutamate (optional)
1/2 c. cumin (optional)
1 1/2 c. chili powder
1/2 c. ground paprika
2 tbsp. red ground pepper
1/2 c. salt
3 qts. canned, crushed tomatoes
3 1/2 c. canned tomato paste
1 gallon hot water
1 c. flour (optional)
2 c. water or bean liquid (optional)

Pick over and wash beans thoroughly. Cover with water; boil 2 minutes. Turn off heat. Cover; let soak 1 hour. Bring beans to a boil; add salt. Add more water if necessary to cover. Simmer 1 1/2 hours or until beans are tender. DO NOT DRAIN. Set aside. Cook beef in its own fat until it loses its pink color, stirring beef to break apart. Drain or skim off excess fat. Add garlic, onions, monosodium glutamate, chili powder, paprika, red pepper, and salt. Add tomatoes, tomato paste, and water; stir. Bring to a simmer; cook 1 hour. DO NOT BOIL. Add beans and liquid; bring to a simmer. Cook 30 minutes. To thicken chili, mix flour and water; add to chili while stirring. Cook about 5 minutes. Serves: 100.