½ pound dried pinto beans

1 pound hot sausage

1 pound ground beef

2 medium onions, chopped

2 cloves garlic, minced

1 6-ounce can tomato paste

1 quart tomato juice

3 tablespoons chili powder

1 tablespoon dry mustard

1 tablespoon vinegar

1 tablespoon Worcestershire sauce

½ teaspoon ground cumin

½ teaspoon coriander

1 teaspoon salt

1 teaspoon pepper

¾ teaspoon ground allspice

½ teaspoon ground cinnamon

5 bay leaves

dash of hot sauce

pinch of red pepper

Combine ground meat, onion, and garlic in a large Dutch oven; cook until meat is browned, stirring to crumble meat. Drain off drippings. Add remaining ingredients, mixing well. Cook, uncovered, over low heat 1½ hours, stirring occasionally. Remove bay leaves. Yield, about 2½ quarts. Cook beans separate and add to chili