Three-Day Vegeterian Chili

Here it is, my famous (and award-winning, if you can believe it) chili recipe. THis is one of my more time-consuming recipes, but it's well-worth the wait.

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DAY 1: Soak the Beans

1 C dry pinto beans
1-1/2 C dry kidney beans
1/2 C dry black beans
6 C water

Rinse and sort the beans in cold water for several minutes. Combine all ingredients in a large stock pot, and bring to a boil. Boil for 2 minutes, then cover tightly and remove from heat. Allow the beans to soak overnight.

DAY 2: Make the Sauce

6 C. Water
1 T. Worchestershire sauce
1 t. liquid smoke
1 can Ro-Tel tomatoes, hot or mild
1 can tomato sauce
1 12oz. can V-8 vegetable juice
1 t. cumin
1 t. Mexican oregano
1 t. chili powder
1 t. crushed red pepper
1/2 lb. green chilis, roasted and peeled
1 T. chopped fresh cilantro
1 T. chopped fresh garlic
2 vegetable boullion cubes
1/2 t. garlic powder
1/2 t. black pepper
1 T. brown sugar

Drain and rinse the beans. Return them to the stock pot, and add the water, Worchestershire sauce, and liquid smoke. Cover tightly and cook on very low heat until tender (about 3 hours), stirring occasionally and adding more water as needed. Remove from heat, cover tightly, and set aside.

In a smaller saucepan or crock pot, combine the remaining ingredients and 1 cup of liquid from the cooked beans. Bring to a boil, then reduce heat and simmer very slowly for 6-10 hours, or until everything disintegrates and a smooth chili sauce forms.

Bring to a boil and cook, stirring occasionally, until liquid is reduced by almost half and the sauce has thickened. (The sauce should have the consistency of thin gravy.) Remove from heat, cover, and set aside.

DAY 3: Add the Veggies

1 large yellow onion, chopped
2 bell peppers (1 red and 1 yellow), chopped
4 medium jalapeno peppers, chopped
1 C. whole-kernel sweet corn

Drain the liquid from the beans; do not rinse. Add the chili sauce, mix well, and bring to a boil. Stir in the vegetables, cover, and cook on medium heat for 30 minutes to an hour, or until all of the vegetables are tender.

Taste the chili, and adjust seasonings as necessary. Serve hot over cornbread, with grated cheddar cheese and a dollop of sour cream (or corn rellish for all you vegans out there) on the side.

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VARIATIONS:

This chili is *HOT*. Those with soft pallets should (1) use mild Ro-Tel tomatoes, (2) use bananna peppers instead of jalapeno peppers, and (3) skip the crushed red pepper altogether. If it is still too hot, maybe you should stick to catsup.

Some people like it even hotter. Such daring individuals should (1) use extra-hot Ro-Tel tomatoes, (2) add 2 habanero peppers to the jalapeno peppers, and (3) balance it with 2 T. of horseradish. If it still isn't hot enough, maybe you should just drink battery acid.