Garden Patch Chili

1 lb red kidney beans, dried and soaked for 4-12 hours, rinsed
3 c onions, chopped
2 fresh jalapeno chilies, stemmed and minced (include seeds)
6 garlic cloves, peeled and minced
3 T chili powder
1 T cumin, ground
1 T dried oregano, crumbled
28 oz can tomatoes with juice, crushed
3 c vegetable broth, homemade or canned
2 c water
1 red bell pepper, stemmed, cored and diced
1 t salt or to taste
17 oz can corn kernels, drained

Toppings of your choice: salsa, chopped red onions, chopped cilantro, yogurt, avocado, cheese, etc.

Drain beans. In a large sauce pan or stock pot warm a little vegetable broth over medium heat. Add onions, jalapenos, garlic, chili powder, cumin, and oregano. Lower heat and cook partially covered, stirring once or twice, for 15 minutes. Add the tomatoes and their juice, the vegetable broth, the water, and the beans. Raise heat and bring to boil. Lower heat to medium, cover pot, and cook, stirring occasionally, for 60 minutes. Stir in the bell pepper and salt and cook, stirring often, for another 60 minutes or until the beans are tender.

Note: Watch it *very closely* after about 30 minutes; once the liquid is absorbed it will tend to stick and burn. Remove from heat and stir in corn.

Serve with toppings as desired.

Yield: 4 Servings

Gates Of Hell Chili

4 T olive oil
5 lb boneless chuck, lean
2 lb pork butt, lean
2 med onions, coarsely chopped
4 cloves garlic, minced
salt to taste
1 t black pepper
12 oz beer (not lite)
1 qt tomato sauce
4 c stewed/chopped tomatoes
1 green bell pepper, chopped
1 t allspice
4 T cumin, fresh ground
2 1/2 T chili powder
1 oz soy sauce
2 oz whiskey
1/4 c chili peppers, dried
1 T Tabasco sauce
1/2 c tomato paste
1/3 c masa harina

Heat the olive oil in a heavy skillet. Cube the meats into 1/4 inch cubes and cook in the olive oil with the onions, the garlic, salt and black pepper. In a large stock pot bring the beer to a boil. Add the meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns cumin, chili powder, soy sauce, and whiskey. Reduce heat to medium and cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste, and salt as desired. At this point stir in the masa harina slowly and cook a bit. Cover after stirring well and cook for 1 hour, stirring every 10 minutes. Add the remaining cumin and cook for 1 minute. Serve hot

Yield: 12 Servings