<h3>Chili</h3>

Answer 1

Ingredients

• 1 c Onions grated
• 1 Garlic clove minced
• 1 Shallot bulb minced
• 3 lg Scallions minced
• 1 lg Bell pepper chopped
• 1 oz Olive or other salad oil
• 2 qt water
• 1 lb Kidney, pink or pinto beans
• washed, sorted and soaked 1 lg Bay leaf crushed
• 1 t Miso paste
• 1 t Mild or hot curry
• 1 t Basil
• 1 tb Paprika
• Chili powder to taste Salt and pepper to taste 3 lg Tomatoes chopped, OR
• 1 cn (15 oz) peeled tomatoes
• 1 cn (15 oz) tomato sauce

In a large saucepan, saute onions, garlic, shallot, scallions, and green pepper in oil. Add water, beans, and seasonings. Simmer for 1 1/2 hours. Add tomatoes and tomato sauce. Simmer for 1 hour more or until fork-tender. For spicier chili, use 2 or more cloves of garlic. Serve piping hot. Serves 6 From DEEANNE's recipe files

Answer 2

Ingredients

• 1 lb Lean ground beef
• 1 Garlic clove minced
• 1 lg Onion finely chopped
• 1 md Green pepper finely chopped
• 4 tb Chili powder
• 1 tb Cider vinegar
• 1/4 ts Allspice
• 1/4 ts Coriander
• 1 t Cumin
• 1/2 ts Salt
• 1/2 c Water
• 1 cn 16-oz. red kidney beans with
• liquid 1 cn 16-oz. crushed tomatoes (2
• cups) Tabasco to taste

Cook beef, garlic, onion, and green pepper in a skillet over med-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients, except Tabasco. Bring to boil. Cover and reduce heat. Add Tabasco. Simmer for 45 mins., stirring frequently. For thicker sauce and fuller flavor, add mesa flour. For the best flavor, let simmer longer. Recipe can be doubled; freezes well.