You can either overnight pre-soak your beans or use the quick soak method. Once your beans have been soak and are ready to cook, place beans in a large stock pot and cover with with water to cook over medium heat.
In a large skillet over medium heat, add the ground chuck and onion, breaking up the meat as it cooks with a wooden spoon or fork. Cook until meat is no longer pink, about 6 minutes. Drain.
Add the cooked ground chuck to the pot of beans, along with a 12 oz can of tomato paste. Stirring until well blended.
Then add one 28 oz can of whole tomatoes, breaking them up with your hand as you add them to the pot of beans.
Add in chili seasoning and salt to taste. Still well to blend all the spices.
Continue to cook the chili over medium low heat for about 30 minutes, stirring occasionally to keep the spices from sticking to the bottom of the pan.