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1
Soak beans overnight in 3 quarts water and 2 Tsp salt.
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2
Discard water.
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3
Place in a large pot with 3 quarts fresh water and 2 Tsp salt, and simmer until al dente.
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4
This will take awhile, because the salt slows softening, but if helps the beans retain their shape in the chili.
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5
Drain, discarding liquid, and set beans aside.
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6
While beans are cooking, coat cubed beef with flour.
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7
Cook beef cubes, ground beef, and bacon in olive oil until well browned.
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8
Add onion and garlic, and saute until onion is translucent.
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9
Drain excess fat if necessary.
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10
Add remaining ingredients, and simmer for 1 hour or until meat is very tender, stirring occasionally.
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11
Add beans and simmer for an additional 30 minutes or so.
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12
Thin if necessary, and adjust seasoning as desired.
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13
Use paper towels to blot off any grease that rises to the surface during cooking.
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14
Tastes best if refrigerated overnight and reheated before serving.
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15
This chili freezes well, and the recipe can be doubled or tripled if desired.
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16
Note: I usually buy a 3-4 lb chuck roast on special, bone it if necessary, discard most of the fat, and grind half and cube half.
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17
That way I can control the fat content.
