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1
If dry kidney beans are used, rinse beans thoroughly and place in a large (8 qt or possibly larger) pot.
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2
Cover with sufficient water to fill half the pot, then allow beans to soak overnight.
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3
(To save time, boil beans for 5 min in a generous amount of water, then allow to soak for 1 hour).
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4
After soaking, remove excess water, leaving sufficient to cover the beans plus 1/2 to 1 inch.
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5
Cover and simmer till tender (about 2 hrs).
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6
If necessary, add in more water during cooking, but only sufficient to cover the beans and keep them from drying out.
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7
If canned kidney beans are used, simply open the cans and pour them into the pot.
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8
In a large skillet, brown the grnd beef and drain off the fat.
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9
Then add in to the beans in the pot.
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10
In the same skillet, saute/fry' the onions, green peppers and celery together in 2 Tbsp.
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11
of the vegetable butter, till tender.
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12
Add in to the bean and beef pot.
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13
Next, saute/fry' the mushrooms in the remaining Tbsp.
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14
of vegetable butter, and add in to the beans, beef, and other vegetables.
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15
Add in the canned tomatoes, cutting them into chunks in the process.
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16
Stir the contents of the pot till well blended.
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17
Sprinkle the grnd cumin, chili pwdr, and salt over the top of the chili, stirring well after each.
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18
(The amount of each used will depend on individual taste.)
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19
Heat to eating temperature and serve.
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20
Makes approximately 6 qts or possibly 12 (16 ounce.)
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21
servings.
