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Knock-Out Chili

What you need: 

2 bags of dry, red kidney beans (6.oz bags each)
2 Lg. cans of crushed tomatoes
1 Lg. can of whole tomatoes (chopped finely)
6 medium cloves of garlic (minced)
1 tablespoon fresh oregano (minced)
4 tablespoon un-roasted California chili pepper
5 1/2 tablespoon chili pepper (powdered)
3 medium onions (finely chopped)
1 can of tomato paste
2 teaspoon cumin
1 tablespoon paprika
1 tablespoon tobasco sauce
1/2 cup un-cooked rice
1/4 cup scallions (finely chopped)
2 red peppers (finely chopped)
1 green pepper (finely chopped)
2 very small jalapeno chilis (finely chopped)
1 Italian frying pepper (Cubanelle) seeded and finely chopped
1 tablespoon fresh chopped parsley
1 cup vegetable stock
1/2 cup ketsup
1/4 soy sauce

What you do: 

Soak beans over night in warm water. Drain water off beans, and put in a deep cooking pot, one preferably for soups. Add 6 cups water. Add all ingredients, and cook on a medium heat, constantly stirring for 1 hour. Then put on simmer for the remaining half hour. Garnish with chopped onions and scallions. This should take you 1 1/2 hours, if chili becomes too thick at times, dilute with water, little by little.

Preparation Time: 
1 1/2 hours
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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