Soak washed kidney beans overnight in 1 1/2 quarts water with a pinch of salt. Cook slowly next day,
approximately 2 to 3 hours, until tender. NOTE: Add
additional water if the beans cook down to much.
Heat vegetable oil in
large pot or
cast-iron
Dutch oven, add onions and simmer approximately 30 minutes until golden.
Add meat gradually, searing and turning constantly until meat starts to brown.
Add garlic, beef broth, tomato sauce and
tomato paste; stir well until blended. Slowly add chili powder and other seasonings' stir and mix very thoroughly.
Cover and cook at low heat for approximately 3 to 4 hours. Add cooked beans, stir well and let cool. "Age" for 12 hours - then reheat and serve. Freezes remarkably.
Variations: When serving add tablespoonful of finely chopped raw onions or tablespoonful grated Monterey Jack Cheese to each bowl, or both.
Yields about 1 gallon.
Serves 8 to 10.
