11/2 cups red chili beans, or 1 No. 2 can kidney beans
1 ounce olive oil
2 large onions, chopped
1 red bell pepper, chopped
1 pound ground beef
1 (28-ounce) can whole peeled tomatoes, chopped
1 (16-ounce) can tomato sauce (Hunt’s brand preferred)
3 teaspoons tomato paste
1/2 teaspoon paprika
1/4 teaspoon dry mustard
2 dried bay leaves
11/2 tablespoons chili powder
1 teaspoon Accent
Salt to taste
Vegetable or beef stock, if needed
Soak beans overnight, covered, in cold water. The next day, in a saucepan, bring water to the boil and cook beans at a simmer, until soft, about 45 minutes. When done, set aside.
In a large pot, heat oil and sauté onion and pepper until limber. Add meat, broken up, and brown. Add tomatoes, tomato sauce, and paste, along with all seasonings. Simmer and stir for 2 hours. If liquid is needed, add some vegetable or beef stock. When mixture is done, stir in beans and heat thoroughly. Removed bay leaves. Serves 6.