• 2 pounds small dry red beans
• 2 tsp baking soda
• 2 large onions, chopped
• 2 green peppers
• 2 to 2-1/2 pounds lean ground beef OR turkey
• 2 (28-oz) cans chopped tomatoes
• 2 (8-oz) cans tomato sauce
• 2 (7-oz) cans green chiles
• 6 Tbs or more chili powder
• 4 tsp salt
• 1/2 tsp allspice
• 2 bay leaves
• Dash of cayenne pepper
• For serving: Flour tortillas, shredded cheddar cheese, hot sauce, fresh tomatoes, radishes, scallions, lime, tortilla chips

Rinse beans, add to 3 quarts cold water in a large stockpot with baking soda and let stand overnight. Add 2 tsp salt to soaking water, cover and simmer till tender, but not soft, about 1 hour. Drain some liquid off and save.

In a large skillet, brown meat, onions, peppers and garlic. Add meat mixture and remaining ingredients to beans. Cover, simmer on low for 1-1/2 hours, adding reserved bean liquid if needed. Remove bay leaves before serving.