Ingredients:

  • 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
Directions:

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.

Serves: 6

Preparation time: 1