From the Kitchen of:  Bonnie

Source:  Home-Style Cooking

 

1	pound	dry red kidney beans
2	pounds	ground beef
2	medium	onions, chopped
1	medium	green pepper, chopped
2	envelopes	chili seasoning mix
1 1/2	teaspoons	salt
1 1/2	teaspoons	pepper
1	teaspoon	sugar
2	cans (28 oz. each)	diced tomatoes, undrained
1	can (12 oz.)	tomato paste
2	cans (8 oz. each)	crushed pineapple, undrained
2	jars (  4 1/2 oz. each)	sliced mushrooms, drained
3 - 5		fresh jalapeno peppers, seeded and minced
3	cans (11 1/2 oz. each)	V-8 juice

Rinse beans and place in a large kettle or Dutch oven; cover with water.  Bring to a boil; boil for 2 minutes.
Remove from the heat; let stand for 1 hour.
Drain, discarding liquid; set beans aside.


In a skillet, brown beef, onions and green pepper; drain.
Stir in seasoning mixes, salt and pepper.
Pour into an ovenproof 8-quart Dutch oven.
Add beans and remaining ingredients; mix well.
Cover and bake at 350 for 1 hour.  
Reduce heat to 250; bake for 5 hours or until beans are tender, stirring every 30 minutes.


Yield:  18 - 20 servings (5 quarts)