Soak dry red beans overnight after sorting. Drain next day. Add water to cover and boil until tender.(about 2 1/2 hours).

Cook sliced Spanish onions in bacon fat or oil in a fry pan, stirring constantly with a wooden spoon, until beginning to brown. Remove to a stew pot. Increase fry pan heat to 350F; add the chopped beef or ground meat and cook until well browned on all sides,stirring and turning often to prevent scorching. Add to the onions in the stew pot. Reduce fry pan heat and add the tomatoes (with Juice) to the pan and stir to collect the residue in the pan . Add to the stew pot.Add the green pepper, chopped pimiento and spices and the drained boiled kidney beans or the canned beans ( undrained) to the pot and stir to mix thoroughly. There should not be too much liquid. Cover and cook for 30 to 40 minutes or until mixture is thickened to a brown mushy consistency, stirring occasionally. Do not allow to scorch. Serve 6 to 8 people.

Serve with a green salad and fresh rolls or garlic bread OR with a side dish of plane hot boiled rice and salad.

This is good cooked ahead and reheated.

NOTE: Some people like a hotter chili and therefore add more chili powder. I like it this way.