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Spicy Chili Beans
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    Spicy Chili Beans

  • 2 cups dry red kidney beans
  • 5 cups water
  • 2 yellow onions -- chopped
  • 1 green pepper -- chopped
  • 2 stalks celery -- chopped
  • 2 cloves garlic -- crushed
  • 1 cup low-sodium tomato sauce
  • 1 can stewed tom. low sod. 15 oz.
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon cayenne
  • Canned beans cannot be used in this recipes; the cooking liquid from the dry beans makes a rich, flavorful broth that forms the base for the chili. If you soak the beans overnight you can cut the cooking time in half. Freeze any leftover chili for a fast meal later. Serve over brown rice (make 3/4 cup per serving extra rice for tommorows breakfast). Place the beans and water in a large pot. Bring to a boil, cover, reduce heat, and simmer for 2 hours. Add the remaining ingredients and cook an additional 2 hours.

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    Posted By: Chile Head Mailing List
    Post Date:

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