Mexican Chili Beans - cooking recipe

Ingredients

2 lbs large dried red kidney beans
2 cups onions, finely diced
3 tablespoons garlic, finely diced
1/4 lb smoked bacon, medium chop
2 tablespoons chili powder (to taste)
5 cups beef broth
1 lb ripe roma tomato, finely diced
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon coriander
salt
pepper

Preparation

Sort and wash beans.
Cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour.
Add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered.
Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2).
You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed.