1 lb. dried kidney beans or 3 (27 oz.) cans kidney beans
2 to 3 lbs. ground beef
3 tbsp. vegetable butter
2 lg. onions chopped
2 green peppers, chopped
1 stalk celery, sliced
1 lb. fresh mushrooms, sliced
3 (28 oz.) cans tomatoes
2 to 4 tbsp. ground cumin
1 to 2 tbsp. chili powder
1 or more tsp. salt

If dried kidney beans are used, rinse beans thoroughly and place in a large (8 quart or larger) pot. Cover with enough water to fill half the pot, then allow beans to soak overnight. (To save time, boil beans for 5 minutes in a generous amount of water, then allow to soak for 1 hour).

After soaking, remove excess water, leaving enough to cover the beans plus 1/2 to 1 inch. Cover and simmer until tender (about 2 hours). If necessary, add more water during cooking, but only enough to cover the beans and keep them from drying out. If canned kidney beans are used, simply open the cans and pour them into the pot.

In a large skillet, brown the ground beef and drain off the fat. Then add to the beans in the pot. In the same skillet, saute' the onions, green peppers and celery together in 2 tablespoons of the vegetable butter, until tender. Add to the bean and beef pot. Next, saute' the mushrooms in the remaining tablespoon of vegetable butter, and add to the beans, beef, and other vegetables. Add the canned tomatoes, cutting them into chunks in the process. Stir the contents of the pot until well blended. Sprinkle the ground cumin, chili powder, and salt over the top of the chili, stirring well after each. (The amount of each used will depend on individual taste.) Heat to eating temperature and serve. Makes approximately 6 quarts or 12 (16 oz.) servings.