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Categories:
extra-virgin olive oil celery green pepper onion garlic tomatoes red kidney beans raisins red wine vinegar chili pwdr parsley salt basil oregano cumin allspice warm pepper bay leaf beer cashew nuts shredded cheese
Viewed: 65 - Published at: 9 years agoIngredients
- 2 tbsp. extra virgin olive oil
- 1 1/2 c. minced celery
- 1 1/2 c. minced green pepper
- 1 c. minced onion
- 3 cloves chopped garlic
- 2 (28 ounce.) cans tomatoes (put through blender or possibly food processor)
- 3 (16 ounce.) cans red kidney beans, liquid removed and rinsed
- 1/2 c. raisins
- 1/4 c. red wine vinegar
- 1 tbsp. chili pwdr
- 1 tbsp. minced fresh parsley
- 2 teaspoon salt
- 1 1/2 teaspoon basil
- 1 1/2 teaspoon oregano
- 1 1/2 teaspoon cumin
- 1 teaspoon allspice
- 1/4 teaspoon warm pepper sauce
- 1 bay leaf
- 1 (12 ounce.) can beer
- 3/4 c. cashew nuts
- 1 c. shredded cheese
Method
- Heat oil in Dutch oven pan, cook celery, pepper, onion, and garlic till tender.
- Stir in all remaining ingredients except beer, nut and cheese.
- Simmer covered for 1 1/2 hrs.
- Add in the beer and nuts, cover and simmer for 30 min more.
- Serve topped with shredded cheese.
- Serves 10 to 12.
