Ingredients
- 3 garlic (cloves minced)
- 1 beer
- 1 bay leaf
- 28 ounces kidney beans see note
- 28 ounces tomatoes
- 1 1/2 cups green bell peppers (chopped)
- 1 1/2 cups celery (chopped)
- 1 cup swiss cheese see note
- 1 cup onions (chopped)
- 3/4 cup cashews
- 1/2 cup raisins
- 1/4 cup wine vinegar (red)
- 2 tablespoons olive oil
- 2 tablespoons green chiles (chopped)
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons cumin
- 1 tablespoon parsley (chopped)
- 1 teaspoon allspice (ground)
- 1 1/2 teaspoons basil
- 1/4 teaspoon pepper
- 1/4 teaspoon tabasco sauce
Use a combination of canned beans that suit your tastes. * Substitute cheddar or mozzarella cheese if desired, or omit for truly vegetarian dish.
1. Heat oil in a large heavy pot. Add celery, green pepper, onion and garlic; cook covered until vegetables are tender.
2. Stir in undrained tomatoes, drained and rinsed beans, raisins, vinegar, chili powder, green chilies, parsley, salt, basil, oregano, cumin, allspice, pepper, Tabasco and bay leaf. Bring to a boil; reduce heat and simmer covered for 1-1/2 hours.
3. Stir in beer and cashews. Return to boiling; simmer uncovered 30 minutes more, or until chili is desired consistency. Remove bay leaf.
4. Sprinkle cheese on each serving.
