Title: Meatless Chili * Prize Winner
Categories: Bean Tex Chili
Yield: 8 Servings

2	tb	Olive; or cooking oil
1 1/2	c	Celery; chopped
1 1/2	c	Green pepper; chopped
1	c	Onion; chopped
3		Cloves garlic; minced
2	cn	Tomatoes; (28 oz cans)
3	cn	Kidney beans; 28 oz cans rinsed and drained
1/2	c	Raisins
1/4	c	Red wine vinegar
1	tb	Chili powder
1	tb	Parsley; snipped
2	ts	Salt
1 1/2	ts	Dried basil; -crushed
1 1/2	ts	Dried oregano; - crushed
1 1/2	ts	Ground cumin
1	ts	Ground allspice
1/4	ts	Pepper
1/4	ts	Bottled hot pepper sauce
1		Bay leaf
1	cn	Beer 12 oz; (1 1/2 cups)
3/4	c	Cashew nuts
1	c	Swiss: shredded; or mozzarella, or cheddar

My wife, Susan recently won a chili challenge with her recipe for meatless chili. I thought you might be interested in that one.

Heat oil in a 4 1/2 quart Dutch Oven or large pot. Add celery, green pepper, onion and garlic; cook covered till vegetables are tender but not brown.

Stir in UNDRAINED tomatoes, drained beans, raisins, vinegar, chili powder, parsley, salt, basil, oregano, cumin, allspice, pepper, pepper sauce and bay leaf. Bring to boiling; reduce heat and simmer covered for 1 1/2 hours. Stir in beer and cashews. Return to boiling; simmer uncovered 30 minutes more, or until chili is desired consistency. Remove bay leaf.

Sprinkle cheese atop each serving. We really enjoy this recipe hope you do also.

Mike (VJFX10A) State College, PA. Formatted by his Auntie, Elaine Radis and posted on Prodigy.

Shared on alt.creative-cook and alt.creative-cooking by Judi M. Phelps.

Internet: jphelps@shell.portal.com or juphelps@delphi.com

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