INGREDIENTS

INSTRUCTIONS

lbs of stewing beef 3 cans of red kidney beans (14oz) 2 cans of  brown
beans (14 oz) 1 can of Hunts tomato paste (large) 1 cup of  ketchup 2
large green peppers 2 large red peppers 2 teaspoons black  pepper salt
to taste 1/2 cup of chili powder 1 cup of mashed potatoes  (cooked) 1/4
mashed banana 1 tablespoon lemon juice 1 large can  tomatoes (quart)
prefer home canned 1 tablespoon crushed chillis (to  suit more or less)
1 tablespoon black mollases 1 teaspoon Cumin 1  teaspoon Oregano 2
large Spanish onions (you have'ta shed tears when  slicing these) 3
cans of mushrooms (8 oz.cans)  Cut beef into 1 inch chunks or
thereabouts. Let beef soak in a bowl  with the tomatoes and juice,
lemon juice, mushrooms, black pepper,  crushed chilis and onions over
night. Brown the meat in a skillet. In  large pot throw in the tomatoes
and crushed chillis, onions, meat,  paste, everything except the beans
and peppers and slow cook for  three hours. Next chop your green and
red peppers into long slivers  or if you prefer diced. Also stir in
your beans and cook slowly for  one more hour. All cooking must not
have the lid on. With the thick  "soupy" ring around the pot; stir back
into the simmering chili.  You might like the chili hotter or maybe
milder, depends on your  taste. What ever you do, don't ruin the chili
by making it hotter  with hot sauces, this has a tendency to make the
chili into  "superficial" body heat not a deep solid heat. To accompany
the chili  try and get your hands on some "Agua Dente" (fire water) 80%
alcohol  (national drink in Colombia). I guarantee you will see God!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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