*  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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