Ingredients

3 cups dry red beans
6 cups water
1 16-ounce can tomato sauce
1 16-ounce can stewed tomatoes
1 1/2 cups ketchup
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1/4 cup brown sugar
1 cup coarsely chopped celery
1 cup coarsely chopped green bell peppers
1 cup coarsely chopped onion
1 small bay leaf
1 tablespoon chili powder
2 teaspoons cumin
1 1/2 teaspoon salt
1/2 teaspoon dry mustard
2 pounds lean ground hamburger

Directions

Combine beans and water. Soak overnight in a cool area; Cook beans 1 1/2 hours, adding more water as needed to cover the beans. Drain beans. Add remaining ingredients except hamburger. Brown hamburger and add to chili. Cover and simmer at least 1 hour. The longer it cooks, the thicker it becomes and the better it tastes. Serves 8.

Note: Two 15 1/4-ounce cans red kidney beans, drained, may be substituted for the dry beans.

Nutritional information: 499 calories per 2-cup serving.