Ingredients
- 3 garlic (cloves minced)
- 1 beer
- 1 bay leaf
- 900 gr kidney beans see note
- 525 gr tomatoes
- 200 gr green bell peppers (chopped)
- 150 gr celery (chopped)
- 120 gr swiss cheese see note
- 120 gr onions (chopped)
- 90 gr cashews
- 85 gr raisins
- 60 ml wine vinegar (red)
- 30 ml olive oil
- 18 gr green chiles (chopped)
- 8 gr chili powder
- 6 gr salt
- 3 gr oregano
- 3 gr cumin
- 2 gr parsley (chopped)
- 2 gr allspice (ground)
- 1 gr basil
- 1 gr pepper
- 1 ml 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- half 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.
