Jumping Chilis

[Guest guest]

Jumping Chilis

 

:: Ingredients ::

 

3 cups kidney beans, dry

1 1/2 cups pinto beans,dry

9 cups water

3 cups textured vegetable protein

3 1/2 cups boiling water

1/4 cup vegetable oil

3 cups chopped onion

4 teaspoons ground cumin

1 teaspoon ground cayenne pepper

1/2 teaspoon dried oregano

2 teaspoons salt

4 teaspoons chili powder

1 teaspoon garlic powder

1 tablespoon molasses

1 tablespoon honey

2 (12 ounce) cans chili sauce

2 (14.5 ounce) cans tomato puree

3 (28 ounce) can diced tomatoes

:: Instructions ::

 

Place beans in a large saucepan, and cover with

water. Soak overnight in the refrigerator. Drain, and

return to pan. Add 9 cups water; cook for 1 1/2 hours,

or until tender.Meanwhile, mix textured vegetable

protein and boiling water together in a large bowl.

Set aside.In a large saute pan, heat oil over medium

heat. Add onions; cook and stir until soft and

translucent.In a large stock pot, combine beans,

textured vegetable protein, onions, spices, salt,

honey, molasses, chili sauce, tomato puree, and diced

tomatoes. Stir to mix well. Simmer, stirring often

for at least 1 hour.

Makes 16 to 20 servings

 

 

 

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