Red Kidney Bean

Red Kidney Chili recipe for the crowd (25 servings)

• 3 lbs red kidney bean

• Water, Salt ( about 2 tablespoons)

• 4½ lbs ground beef chuck

• 1 cup oil

• 6 medium-sized onions, chopped

• 6 cloves garlic, chopped

• Pepper to taste

• 3 (8 oz.) cans tomato sauce

• 3 tablespoons chili powder ( or more if desired )

• And a very large kettle

Direction: Wash beans; cover with cold water and let soak for several hours or overnight. Put to cook in the same water in which beans were soaked; cover, and let simmer slowly. After beans have cooked for about an hour, add salt to taste ( 2 teaspoons for each pound of beans is the general rule). Meanwhile, in a big skillet heat the oil and in it lightly brown the meat with the chopped onions and garlic, adding salt and pepper to taste, and stirring frequently; add to the partially cooked beans, together with the tomato sauce and chili powder. Continue cooking, covered, until beans are very tender-4 to 5 hours in all for this quantity of beans. During the last hours or so of cooking, remove cover so that beans will cook down to a rich consistency. If the recipe is divided into thirds, cooking time will be shortened to about 2½ to 3 hours.