Soak the beans in large bowl with water overnight. Or in a bowl with hot water for at least 2 hours.
Cook the beans as directed in a large pot for about an hour with the chili flavoring. Drain once beans are tender, saving 3 cups of the liquid the beans cooked in. (I just didn't drain it completely, leaving some of the liquid in the pan to then pour in with the cooked beef.)
In a large pot or Dutch oven, add the chopped onion, chopped jalapeno and ground beef. Brown the beef and drain if necessary.
Return to the pan and add the cooked beans plus reserved liquid, the crushed tomatoes and the spices. Let simmer for 10 to 15 minutes.
Serve Spicy 15 Bean Chili with side of favorite veggies.