Date: Sat, 13 Mar 1999 10:58:06 -0800
From: "Marilyn Bruning" (firstname.lastname@example.org)
4 large onions, chopped
1 large green pepper, seeded and chopped
1/2 cup water or veggie stock
1 T each mustard seeds and chili powder
1 tsp. each cumin seeds and unsweetened cocoa
1/4 tsp. ground cinnamon
1 can (1 lb.) chopped tomatoes
5 cups cooked kidney beans plus 1 1/2 cups cooking liquid, or 3 cans 16 oz.
kidney beans undrained and 1 cup of water
1 can 6 oz. tomatoe paste
In a 5 or 6 quart kettle, I use my cast iron dutch oven, cook onions and
green pepper over medium high heat using the stock until the onions are
golden and pepper is soft. Add mustard seeds and cook stirring for a
couple of minutes. Add chili powder, cumin seeds, cocoa, cinnamon, tomatoes
undrained, beans and their liquid and tomatoe paste. Reduce heat and simmer
rapidly uncovered for about 40 minutes or until most of the liquid has
cooked away and chili is thickened; stir frequently to prevent scorching.
Season with salt to taste and serve with Pink Onions (recipe below)
In a one quart pan over high heat, bring 2 cups water and 1 1/2 T vinegar to
a boil. Add 1 large red onion thinly sliced and push down into liquid.
Return to a boil and cook uncovered over medium heat for 2 - 3 minutes.
Drain onion and let cool. In a bowl stir together 1 T cider vinegar, 1/2
tsp. mustard seeds, 1/4 tsp cumin seeds and salt to taste. Serve at room
temperature with your favorite corn bread.