Spicy Chili Beans
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Spicy Chili Beans
  Spicy    Chili    Beans  
Last updated 6/12/2012 1:24:17 AM. Recipe ID 57739. Report a problem with this recipe.
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      Title: Spicy chili beans
 Categories: Mcdougall, Day one
      Yield: 4 Servings
      2 c  Dry red kidney beans
      5 c  Water
      2    Yellow onions, chopped
      1    Green papper, chopped
      2    Stalks celery, chopped
      2    Cloves garlic, crushed
      1 c  Low-sodium tomato sauce
      1 cn Stewed tom. low sod. 15 oz.
      4 ts Chili powder
      2 ts Ground cumin
    1/4 ts Crushed red pepper
    1/8 ts Cayenne
  Canned beans cannot be used in this recipes; the cooking liquid from
  the dry beans makes a rich, flavorful broth that forms the base for
  the chili.
   If you soak the beans overnight you can cut the cooking time in half.
  Freeze any leftover chili for a fast meal later. Serve over brown rice
  (make 3/4 cup per serving extra rice for tommorows breakfast).
  Place the beans and water in a large pot.  Bring to a boil, cover,
  reduce heat, and simmer for 2 hours.  Add the remaining ingredients
  and cook an additional 2 hours. From the collection of Sue Smith,
  S.Smith34, Uploaded June 16, 1994

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Recipe ID 57739 (Apr 03, 2005)

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