2 pounds dry pink (pinto) beans
2 onions, sliced
1/4 cup vegetable oil
2 cloves garlic, diced
1 cup chopped celery
2 pounds coarsely ground lean beef
1 teaspoon chili powder, or to taste
1 teaspoon paprika
1 teaspoon dried thyme leaves
1 (28 ounce) can solid-pack tomatoes
Salt, to taste
Optional seasonings for a more
spicy chili: 1/8 teaspoon each coriander, turmeric, chile
seeds, fennel, cloves, cinnamon, dry ginger or
1 small yellow Mexican chile pepper
Wash and sort beans and soak overnight in cold water.
Next morning, drain; add water to cover, 2 inches over beans. Add sliced onions and simmer, covered, until tender, about 2 hours.
Meanwhile, heat oil in large saucepot and lightly brown garlic, celery and beef, stirring. Add chili powder, paprika and thyme. Break up tomatoes with a spoon and mix with meat mixture. Cover and simmer 1 hour.
When beans are tender, combine with meat, stirring gently. Taste and add salt, as needed. Simmer 30 minutes longer.