Spicy Chili Beans

* Exported from MasterCook *

Spicy Chili Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mcdougall Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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