INGREDIENTS

INSTRUCTIONS

DAY ONE: (though I hate them on principle, electric stoves seem to simmer
better, and simmering is pretty much all I do with this, which necessitates
the extended cooking time . . .)
FIRST: dice three large onions (red, yellow, & white) and throw in large
pot with enough water to cover them. HEAT but don't boil. Add three cans of
beans (large red [kidney], small red, & black) but be sure and drain off
the gross water they're canned in. Add a small can of tomato paste.
THEN: chop up all the chile peppers you can get. Go for variety in color
and size. It's easy in D.C., what with all the markets catering to speakers
of Spanish. I use the seeds, too. Cayennes, Anaheims, little purple hot
ones from my garden, the "Thai bullets" when I can find 'em, Jalapenos,
Habaneros, whatever. Just lots.
ADD chopped carrot, chopped tomato, celery.
SPICE with generous quantities of ground cumin, black pepper, cayenne
powder, cilantro, and basil.
COOK for a long time.
DAY TWO: KEEP cooking. (A thick brown broth should spontaneously generate
itself at some point. I believe it's the beans, and that's why I don't use
meat -- the beans seem to do such a good job on their own, and I really
can't stand chili that's mostly just a paste of ground beef -- I'd rather
have a cheeseburger.)
ADD 1 tablespoon of butter, the juice of a lemon, and a tablespoon of brown
sugar. I don't know why, just trust me. It adds something that people can't
ever seem to identify, and takes a little bit of the pain out of the sting
of the peppers.
It's ready when yr hungry, and it keeps nicely for the rest of the week.
Posted to CHILE-HEADS DIGEST V3 #183
From: "Sean O'Brien/TA Staff/Internal/Tax Analysts/US"
Date: 10 Dec 96 17:09:55 EDT

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