• 2 bags of dry, red kidney beans (6.oz bags each)
• 2 Lg. cans of crushed tomatoes
• 1 Lg. can of whole tomatoes (chopped finely)
• 6 medium cloves of garlic (minced)
• 1 tablespoon fresh oregano (minced)
• 4 tablespoon un-roasted California chili pepper
• 5 1/2 tablespoon chili pepper (powdered)
• 3 medium onions (finely chopped)
• 1 can of tomato paste
• 2 teaspoon cumin
• 1 tablespoon paprika
• 1 tablespoon tobasco sauce
• 1/2 cup un-cooked rice
• 1/4 cup scallions (finely chopped)
• 2 red peppers (finely chopped)
• 1 green pepper (finely chopped)
• 2 very small jalapeno chilis (finely chopped)
• 1 Italian frying pepper (Cubanelle) seeded and finely chopped
• 1 tablespoon fresh chopped parsley
• 1 cup vegetable stock
• 1/2 cup ketsup
• 1/4 soy sauce

Soak beans over night in warm water. Drain water off beans, and put in a deep cooking pot, one preferably for soups. Add 6 cups water. Add all ingredients, and cook on a medium heat, constantly stirring for 1 hour. Then put on simmer for the remaining half hour. Garnish with chopped onions and scallions. This should take you 1 1/2 hours, if chili becomes too thick at times, dilute with water, little by little.

Serves: 6

Preparation time: 1 1/2 hours