Hizzoner's was known for it's chili.   Once, a couple that was traveling through the area stopped by for lunch Hizzoner's Famous Chiliand had our chili.  They raved about it and said it was the best chili they had ever had.    Of course I was flattered and thanked them very much!    Well.......a couple of months later I received a letter from Bon Appetite Magazine with a request for our chili recipe!    The couple liked it so much they requested Bon Appetite to use it in the front "favorites" section.     I sent them the recipe and my instructions but they never published it.   I still wish I knew the couple's names.   I would have sent them the recipe directly.
But, anyway, here is Hizzoner's famous chili, it really is good.  

Recipe By     : Sitara
Serving Size  : 10   Preparation Time :2:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
   --------     ------------       --------------------------------
      1           lb                 dried red beans -- small red beans
      1           lg                 green pepper -- chopped
      2           lg                 yellow onion -- chopped
    28          ozs              diced tomatoes   -- in juice
   1 1/2      qts                beef stock
     4           tbsps           chili powder  -- dark/hot
     2          cloves           garlic -- minced
     1           tbsp              dried parsley
     1           tsp                sugar -- if needed (depending on how acid the tomatoes are)
     1          tbsp               Tabasco sauce -- or more to taste
     1          lb                   ground chuck -- cooked and drained
      1         16 oz can     chili con carne made with red beans or no beans

Commercially prepared chili con carne is used in this recipe as a seasoning and a thickener.  Any good chili con carne is acceptable as long as it is made with red beans NOT kidney beans.

There is no need to soak the small red beans overnight.  Cooking them in the beef stock makes a big difference in the taste and texture of the finished dish.

1.  Brown ground chuck in skillet until all pink is gone.  Place a colander over a bowl and drain ground chuck to  remove as much fat as possible.

2.  Put dried beans in your big soup pot and add beef stock.  Bring to a boil.

3.  Add to beans, green pepper, onion, diced tomatoes,  chili powder, garlic, parsley, and Tabasco.  
     Add sugar if the tomatoes  you use are very acid, this makes a big difference.     Bring back to a boil.
    Turn heat down to low.    Cook, covered, on low  heat until beans are almost done (fairly soft, about an hour)

4.  Add drained cooked ground chuck and the can of chili con carne,  stirring well to incorporate,  and simmer slowly, uncovered, till beans are very tender and chili starts to thicken.
     (about 1  hour).

5.  Taste for seasoning, add more Tabasco if you like more bite,   Check for salt.

 Serve with toppings: chopped green onion, shredded cheddar cheese, sour cream, chopped  black olives, whatever makes you happy.     I love cornbread with my chili.  

Note:  any leftovers freeze beautifully.