The recipe and instructions are as follows:

1 lb Red Kidney Beans
1 Chopped Onion
1 lb Ground Beef
1/4 cup Vegetable Oil
1 clove Garlic
1/2 cup Chopped Celery
14 oz Canned Tomatoes
1/2 tsp Chili Powder
1/2 tsp Dry Muster
1/2 tsp Paprika

For some additional kick, add any of the following:

1/8 tsp Coriander seeds
1/8 tsp Turmeric
1/8 tsp Chili seeds
1/8 tsp Cumin seeds
1/8 tsp Fennel seeds
1/8 tsp Cloves
1/8 tsp Cinnamon
1/8 tsp Dry ginger
1 little yellow Mexican chili pepper

Soak beans overnight (or for at least six hours) in cold water, then rinse clean.  Add to pot and cover beans with water by at least two inches.  Add onions, bring to boil, then reduce to simmer covered until beans are tender (2-4 hours).  Meanwhile, in large pot, add vegetable oil and minced garlic clove, cook for one minute on medium high heat.  Add ground beaf and brown, then add celery, tomatoes, and first three spices.  Turn to low and simmer covered for one hour.  Add bean mixture (beans, onions, and water) to meat mixture, add additional spices, salt and pepper to taste, and simmer covered for an additional half hour. If you prefer a thicker chili, turn the heat up to medium and simmer uncovered to reduce to desired thickness.  Serve immediately, or refrigerate.