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1
Soak one 32-ounce package of small red beans in a large pan over night to soften the beans. Drain.
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2
In the morning, simmer your beans for two hours in fresh water with 2 or 3 carrot pieces (secret ingredient to eliminate consumers from getting gas when eating this chili!), and a couple of teaspoons of salt.
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3
During the last hour while the beans are cooking, brown 4 pounds of hamburger meat with three chopped onions. Salt and pepper to taste. (I usually use Lawry's seasoning salt and pepper.)
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4
When beans are tender and have finished cooking, drain the water they cooked in and add fresh water. Heat and add the hamburger mixture. Add 5 - 28 ounce cans of chopped tomatoes. Add one large can of tomato sauce. Add 3 - 4 Tablespoons of salt and 4 Tablespoons of chili powder.
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5
Cook and simmer for an hour.
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6
(I actually let it simmer all day on the stove and the flavors really blend and it even tastes better! I end up adding a couple of glasses of water throughout the day as the chili simmers down)
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7
The above ingredients are for a LARGE pan of chili. Cut recipe in half for smaller amounts.
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8
Note: Season to taste. The amounts of salt and chili powder are close but I taste as I go. Remember, you can always add more seasonings but if you add too much up front you can't take any out later!
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9
Large batches can be frozen for later use! (Yummy!)
