Instructions: Cover beans with cold water and bring to a boil. Skim if needed. Add whole onion and , if desired, the small hot chili peppers. Cook beans slowly from 2 to 4 hours with plenty of water, stirring occasionally. When tender, wash in colander with running water. Removing onion and peppers. Set aside, covered with water.

For the Chili Con Carne:
4 Tb. oil
3 lbs. lean beef, coarsely chopped
1 lb. lean pork, coarsely chopped.

2 cups onion, coarsely chopped
8 cloves garlic chopped
1/4 cup paprika
1/2 cup chili powder
1/2 tsp. cayenne pepper
4 tsp. salt
3 Tb. cumin
1 tsp. coriander (optional)

1 bay leaf remove after cooking
1 Tb.. whole rosemary leaves crushed
2 Tb. whole oregano leaves, crush in your hands 1 teaspoon sweet basil
3 cups tomato puree
2 quarts meat stock, or left over coffee, or bouillon

Place oil, beef, and pork in Dutch oven. Brown well. Add onions, garlic, paprika, chili powder, cayenne pepper, salt, and spices. Fry for about 15 minutes, stirring and tossing. Add herbs with the puree to meat mixture. Add one third of the stock or other liquid and bring to a boil. Reduce heat and simmer for 12 hours or so, adding stock as needed. Proper chili is neither thick nor thin, and is supposed to be slightly greasy. When ready to serve, stir in the beans which have been reheated by bringing to a boil.

Drain the and dump into the "con carne." A spoonful of chopped onions and sweet green and red peppers placed on top of each bowl adds to the flavor and appearance.

Serves 10 to 12

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