|Dried beans||5 Cup (80 tbs) (Reds, Pinks, Or Pintos)|
|Water||10 Cup (160 tbs)|
|Canned tomato juice||92 Ounce|
|Millet||1 Cup (16 tbs)|
|Ground beef||4 Pound|
|Onions||6 , chopped|
|Celery||50 Gram, chopped|
|Green pepper||1 Large, chopped|
|Chili powder||4 Teaspoon|
|Cumin powder||2 1⁄2 Teaspoon|
Soak beans overnight in 10 cups of cold water.
In the morning, drain off water, and add 8 to 10 cups fresh water.
Simmer beans until nearly tender, approximately 1 1/2 hours.
Add tomato juice as needed.
Add the millet, and cook until beans and millet are completely tender.
Partially fry the ground beef in a large skillet.
Drain off fat.
Add to beans and millet.
Add chopped onions, celery, green pepper, remaining tomato juice, and spices.
Simmer several hours until flavors are well blended.
If chili is too thin, add 1/2 to 1 cup cracked wheat and continue simmering until wheat is tender.