In a frying pan, brown up 2 medium onions, chopped coarsely, 4 to 5 cloves of garlic, chopped finely, and 2 or 3 minced jalapeno peppers.

Add this to the beans along with 5 heaping teaspoons of good chili powder, 1 teaspoon cumin, 1 teaspoon each of cayenne (red) pepper, salt and black pepper.

Cook slowly at least two hours or all day if possible. Add water as necessary.

Serves 20