12-inch cast iron kettle 1/2 pound dried kidney beans 1/2 pound dried pinto beans 1/2 pound dried butter beans 2 quarts water 2 medium diced onions 3 tablespoons salt 1 tablespoon course pepper 1/2 teaspoon red pepper Cover dried beans with water and soak 4 to 6 hours. Drain and rinse well. Place onions, beans, water, salt, pepper and red pepper in an iron kettle. Cover with lid. Place over medium fire. Bring to boil and then simmer approximately 1 hour. 3 pounds beef cubes 1 tablespoon salt 12 ounces tomato puree 11/2 cups tomato ketchup 2 tablespoons chili powder 1/2 tablespoon black pepper 24 ounces tomato juice Heat iron skillet over medium high heat. Add 1/2 cup fat (lard or oil). Cut beef in 1/2-inch cubes and dust with chili powder, salt and black pepper. Brown beef cubes thoroughly in hot iron skillet. Add to beef cubes tomato puree, tomato juice and ketchup. Cover and simmer approximately 45 minutes. Add beef mixture into beans. Simmer for approximately 1 hour or until beans are done. Add an additional 2 to 3 tablespoons of chili powder to taste during last hour of cooking.