2 lbs. kidney beans
2 tbsp. salt
3 lbs. ground or cut-up stew meat, beef or venison
2 (15 oz.) cans of tomatoes (preferably Italian seasoned stewing tomatoes)
1 (15 oz.) can tomato sauce
1 tbsp. minced garlic
1 whole (med. size) onion
2 cans green chilies
2 bouillon cubes
1/2 cup water
1 tbsp. hot chili powder
1 tsp. cayenne
1 tsp. ground cumin
1 can beer

Soak and clean beans the day before cooking. Soak in baking soda all day and overnight. Preferably in large roasting pan. Next day, rinse your beans and transfer to a large kettle for cooking. Bring to a boil and let boil at moderate heat for 1 hour. Add salt to taste.

Brown your meat to almost done. Drain. Add stewing tomatoes with juices, tomato sauce, garlic, onions, green chilies, bouillon cubes, 1/2 cup water, chili powder, cayenne and cumin. Let simmer for a few minutes, then add to beans. After you combine your mixture to the beans, add 1 can beer and simmer for 15 to 20 minutes.

Remember to use a large kettle and the largest fry pan possible. You'll have enough chili left to freeze for at least 2 months, depending how often you eat chili.