Wash and pick over the dried red beans.

In a large pot or crock pot, cover beans with at least 6 to 8 cups of water.

Bring to a boil and then simmer until beans are soft, but not mushy.

Drain beans and retain the stock for use in the chili.

In a deep skillet, brown the ground beef and pork at medium-high heat.

After browning, add onions, garlic, bell peppers, and all the herbs (chili powder, oregano, cumin, coriander, paprika, rosemary, basil, sage, cloves, bay leaf powder, cayenne pepper).

Stir and toss this mixture for about 15 minutes.

Add tomato paste and mix well.

Add 1/3 of the bean stock (more can be added for consistency).

Reduce heat, cover and simmer for 12 hours or so, adding bean stock as necessary.

In a large pot (the bean pot), mix the chili and the beans.

Simmer for at least 2 hours before serving.

Season with salt to personal taste.