Fill a large stock pot halfway with water. Add all the dry beans. Bring to a hard boil and let the beans boil as hard as you can for 10 minutes.

Strain the beans in a colander, then rinse them with tap water. Transfer them to a large bowl and cover them in cold water. Let them sit for a while. Meanwhile...

Clean the stock pot out (it will have a ring of gross bean starch stuff in it), and return it to the stove. While on medium heat, add the onion, jalepeno, garlic, and vegetable oil. (A note on jalepenos: if you leave the stems and membranes in, you get spicy chili. Chop them out if you need something milder.)

Stir the veggies so they get coated in oil. Cook them for about 10-15 minutes. This smells amazing!

Pour in the can of diced tomatoes. Add the seasoned salt, chili powder, and cumin. How much? Use your best judgment, but understand that you need to use more than you need to season this mixture because you'll be adding lots of water later, which dilutes the flavor. Start with a couple tablespoons of each and see where that takes you.

Stew the veggies in the pot for about 10 more minutes.

Add the ground beef. As it cooks, stir it with a wooden spoon, and break up the beef.

While the beef is browning, drain the beans of their water, which will be dirty again. Add them back to the stock pot.

Add enough water to cover the beans fully, but just so. Adding too much water makes for runny chili.

Simmer covered over low-medium heat for about two hours, stirring frequently. Test the beans once in a while, and if the water level drops below the beans, add a little bit more water.

When the beans are soft, taste test the chili. Add more spices to taste. If you have to add spices, give it a good stir and let it simmer for a few more minutes, then taste again.