Date: Mon, 24 Nov 1997 19:27:26 -0800
From: bwatson@cisco.com (Bethann D. Watson)
Spicy Chili Beans
3 cups dry beans (I use a mixture of black, kidney, and pinto beans)
5-6 cups water
3 onions, chopped
1 green bell pepper, chopped (red bell pepper is good, also)
2 stalks celery, chopped
2 cloves garlic, chopped
1 tomato, chopped
1 cup tomato sauce
1 15-16 oz. can stewed tomatoes (or add more chopped fresh tomatoes)
4 Tbsp. chili powder
1/4 tsp. crushed red pepper (I usually double this)
1/8 tsp. cayenne
Salt to taste
Rinse and sort beans. Place the beans and water in a large pot. Bring to a
boil, cover, reduce heat, and simmer for 2 hours (be sure to stir
occasionally to keep the beans from sticking to the bottom of the pan). If
you prefer, soak the beans overnight instead of simmering. Drain the beans
and rinse well. Return the beans to the pot and add 3-4 cups of water
(depending on how soupy you want the chili to be). Add the remaining
ingredients and cook an additional 2 hours.
Notes:
1. This chili freezes well, so I always tuck some away in the freezer for
busy days.
2. If you prepare the chili in a crockpot, just double the simmering and
cooking times.
3. This chili is great over brown rice or a baked potato.
kwvegan vegan