Cashew Chili

  1. 2-3 cups kidney beans
    4 medium onions
    2 bell peppers
    2 stalks celery
    3 cloves garlic
    1 tsp basil
    1 tsp oregano
    1 tbsp chili powder
  2. 1 tsp cumin
    2 cans tomatoes
    1/2 - 1 cup cashews
    1 tsp salt
    1/4 cup cider vinegar (this is really much more than is needed)
    handful raisins
    black pepper, bay leaf
  1. Saute onions, bell peppers, celery, garlic. Add spices, fry with onion mix, stirring constantly.
  2. Add tomatoes, pepper, bay leaf, cashews, salt, raisins, wine. Add beans, simmer covered for 30 min. Add water if necessary.
  3. Add vinegar when chili is almost ready. For variety, add carrots or green beans (may need to cook longer until they are tender).
  4. Recipe by Richard Darsie

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases