Texas Chili--Dr. Atkinson - cooking recipe

Ingredients

1 lb. dry red kidney beans
1 Tbsp. vegetable oil
1 1/2 lb. lean ground beef
2 cloves garlic, minced
2 fresh tomatoes, seeded and chopped
1 (10 oz.) can mixed tomatoes and green chilies or 1 (9 oz.) can crushed tomatoes and 2 (3 oz.) cans green chilies
1 tsp. salt
6 Tbsp. unsalted butter
1 1/2 lb. beef chuck steak
2 large onions, chopped
1/4 c. chili powder
1 tsp. brown sugar
1 bay leaf
pinch dry thyme
1 tsp. cayenne pepper
1 Tbsp. Worcestershire sauce
1 1/2 c. beef broth or consomme
1/2 tsp. freshly ground pepper

Preparation

Soak beans overnight in water in a Dutch oven; cook until tender.
Preheat oven to 300\u00b0.
Cut beef chuck steak into 1-inch strips.
Heat half of the butter with oil in a large skillet.
Pat beef strips dry and divide into batches; cook until well done. Transfer to a large pot.
Add ground beef to skillet.
Cook over medium-high heat until lightly browned.
Combine with strips. Throw away fat.
Add remaining butter to pan.
Stir in onions and cook 3 minutes.
Add garlic and cook 2 minutes.
Transfer with meat to a large, ovenproof pot.
Stir chili powder into meat mixture. Add remaining ingredients except beans.
Mix well; heat to boil. Cover and transfer to oven.
Bake until strips are tender, approximately 1 1/2 to 2 hours.
Combine meat and beans.
Return to oven.
Bake, uncovered, 30 minutes.
Add beef broth if necessary.