Recipe#5473

Title: Chili 28

Date: Fri, 04 Sep 1998 18:52:07 -0700 
 From: kevink@intergate.bc.ca (Kevin) 
 Newsgroups: rec.food.veg.cooking 
 Subject: Chili 
 Message-ID: kevink-0409981852080001@pm39s19.intergate.bc.ca 

2 to 3 cups cooked kidney or pinto beans (1 cup dry)
 2 tablespoons olive oil
 3 medium onions, chopped 
 2 green peppers, chopped
 1 stalks celery, finely chopped 
 3 or more cloves garlic, mashed
 1 teaspoon dried basil
 1 teaspoon oregano
 2 tablespoons chili powder 
 1 teaspoon ground cumin
 1 quart tomatoes
 1 or 2 grated carrots
 freshly ground pepper
 1 bay leaf
 1/2 to 1 cup cashews (roasted) 
 1 handful raisins
 1 tablespoon brown sugar
 1 teaspoon sea salt
 1/4 cup (or more) red wine vinegar or cider vinegar
 Soak beans overnight, boil separately. In a large pot stir fry
 onions, green peppers, celery, and garlic. Add spices and herbs
 and stir fry them as well - be careful not to burn the spices
 (frying the spices now instead of adding them later makes a big
 difference in the taste). Break up the tomatoes and add them, along
 with any juice, to the frying vegetables. Add carrots, ground
 pepper, bay leaf, nuts (I wait and add the nuts about 10 min. before
 serving so they don't get as soft), raisins, and salt. Add the
 cooked beans. Simmer (covered) until it's done. Add the vinegar a
 little at a time, tasting between additions, just before serving.
 Add beer if desired to thin the chili.
 Serve with Monterey jack cheese and cornbread.