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
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.