Mom's Chili

This is straight from mom.

Chili

3 cups dry pinto beans       

1 lb ground beef
6 cups water           
2 tsp salt
2 15 oz. cans “stewed” tomatoes   
1 tsp oregano
1 tsp vinegar           
2 ½ Tbsp chili pwder
2 Tbsp lemon juice           
¼ tsp dry mustard
1 ½ tsp Worcestershire sauce  
1 Tbsp brown sugar
1 15 oz. can tomato sauce       
dash garlic powder
1 cup chopped onion      
½ tsp ground cumin
1 cup chopped green pepper       
1 cup chopped celery

    Wash and clean pinto beans; cover with cold water overnight. Rinse beans in a.m. Cover with fresh water to about one inch above beans and bring to a boil, reduce heat to a high simmer and cook until tender. (about 1 ½-2 hrs) Add additional water if needed to keep beans covered. [Option: wash and clean beans, cover with cold water, bring to a boil, cover and remove from heat for one hour. Rinse beans, cover with fresh water and cook until tender.] DO NOT SALT WATER COOKING THE BEANS: THEY WILL NOT COOK BUT STAY HARD.
    Brown ground beef and drain fat, stir in chopped vegetables and cook about 5 minutes. Add tomatoes, tomato sauce and spices, simmer together. Stir in cooked beans with water they were cooked in. Simmer chili for about three hours or until flavors are well blended.
    I adjust this recipe to taste, adding beef bouillon cubes if it tastes too tomatoey, skipping celery or green peppers if I don’t have them, adding red peppers if I have them. You can add more chili powder if you want it spicier. Adding 1 ½ c of ketchup while simmering makes it more sweet and I used to use this. Like almost anything I cook I tweak it as it cooks. ENJOY!