-
1
Rinse and pick over beans; place in a medium-sized bowl and cover with water; let soak overnight.
-
2
The next day, drain beans and place in a medium-size saucepan and add one quart of water.
-
3
Bring to a boil over high heat, lower heat, cover; let simmer until beans are tender, 60 to 90 minutes.
-
4
Meanwhile, cook bacon in a Dutch oven or large skillet until crisp; remove with slotted spoon onto paper towels to drain.
-
5
Pour off all but two tablespoons of the bacon fat; saute ground beef, large onion and garlic in bacon fat over high heat for about 5 minutes, stirring often.
-
6
Add cooked bacon, undrained tomatoes, chili powder, salt, oregano and cayenne; stir well and bring to a boil.
-
7
Lower heat, cover, and simmer for about 60 minutes, stirring every so often; steal some liquid from the beans and stir it in if mixture gets too thick.
-
8
Now would be a good time to cook that spaghetti.
-
9
Drain beans, add to meat/tomato mixture, and heat just to serving temperature.
-
10
To serve, place hot drained spaghetti on a large platter and spoon all the chili on top.
-
11
Cut tamales into pieces and arrange over chili.
-
12
Finally, scatter raw onion and dried red peppers over top, and serve.
