Tangy Oven Chili

1 pound (500g) dry red kidney beans

2 pounds (1 kilo) ground beef
2 medium onions
1 medium green pepper, chopped
2 envelopes chilli seasoning mix
1 tsp salt
1 tsp pepper
1 tsp sugar
2 cans ( 28 ounces 880g each) diced tomatoes, undrained
1 can (12 ounces 250g each) tomato paste
2 cans (8 ounces 250g each) crushed pineapple, undrained
2 jars (4 ounces 140g each) sliced mushrooms, drained
3 to 5 fresh jalapeno peppers, seeded and minced
3 cans (12 ounces 375g each) V-8 juice

Tangy Oven Chili

1. Rinse beans and place in a large kettle or Dutch oven; cover with water. Bring to
a boil for 2 minutes. Remove from heat; stand for 1 hr. Drain, discarding liquid; set
beans aside.
2. In a skillet, brown beef, onions, and green pepper; drain. Stir in seasoning mixes,
salt, and pepper.
3. Pour into an ovenproof 8 qt. Dutch oven. Add beans and remaining ingredients;
mix, cover, and bake at 350 for 1hr. Reduce heat to 250; bake for 5hrs or till
beans are tender, stirring every 30 min.