Fiery Chili With Red Beans

2 pounds dried red kidney beans
12 cups cold water
3 teaspoons salt
2 pounds stewing beef (chuck, shoulder or shank)
½ pound ham rind or bacon, cut into 1/2-inch pieces
1 pound onions, peeled and cut into 1-inch pieces, and for garnish, 1 cup chopped onion, washed in a sieve and pressed in a kitchen towel to prevent discoloration
8 cloves garlic, crushed, peeled and chopped (2 tablespoons)
2 tablespoons chopped jalapeno pepper (more or less to taste)
1 large (1-pound, 12-ounce) can whole Italian tomatoes in juice
2 teaspoons coriander seeds
2 teaspoons cumin powder
2 teaspoons dry mustard
1 teaspoon red pepper flakes
4 tablespoons chili powder
Tabasco sauce
1 cup grated Cheddar cheese
Corn tortillas or tacos
1 cup chopped onion, washed in a sieve and pressed in a kitchen towel to prevent discoloration

Nutritional Information
- Nutritional analysis per serving (12 servings)
  466 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 22 grams dietary fiber; 5 grams sugars; 41 grams protein; 68 milligrams cholesterol; 1069 milligrams sodium

12 servings

Rinse the beans under cool water, removing and discarding any damaged beans and any foreign material. Place the beans in a large pot with the cold water and 1 teaspoon of the salt, and bring to a boil. Cover, reduce the heat, and cook gently for 1 1/4 to 1 1/2 hours, until the beans are tender but not mushy. Set aside; do not drain.
Cut the beef into 1-inch pieces, and then chop coarsely by hand or in a food processor. When using a food processor, place about 1/2 pound of the chuck in the bowl at a time, and pulse the motor for about 10 seconds.
Place the pieces of ham rind or bacon in a saucepan, and cook over medium heat for about 10 minutes, until most of the fat has been rendered and the rind is dry and brown. Add the 1 pound of onion pieces and the beef, and cook, stirring, for about 5 minutes, until the meat separates and loses its red color. Stir in the garlic, jalapeno pepper and tomatoes.
Using a mini-chopper or small coffee grinder, process the coriander seeds, and add them to the saucepan, along with the cumin powder, mustard, red pepper flakes, chili powder and the remaining 2 teaspoons of salt. Bring the mixture to a boil. Combine the meat mixture and the beans (liquid and all), return to a boil, cover, reduce the heat to low, and simmer for 1 hour. (The mixture will be soupy.)
Spoon over boiled rice, and garnish with the Cheddar cheese and the chopped onion. Pass the Tabasco sauce and the corn tortillas or tacos.

2 hours 45 minutes