The Devil's Chili

By Hklbrries

Ingredients

• 1 cup grated onion
• 1 clove garlic, minced
• 1 shallot bulb, minced
• 3 large scallions, minced
• 1 large bell pepper, chopped
• 1 ounce olive or other salad oil
• 2 quarts water
• 1 pound kidney, pink or pinto beans, washed, sorted and soaked
• 1 large bay leaf, crushed
• 1 tsp miso paste
• 1 tsp mild or hot curry
• 1 tsp basil
• 1 tbsp paprika
• Chili powder, to taste
• Salt, to taste
• Pepper, to taste
• 3 large tomatoes, chopped, or 1 (15 ounce) can peeled tomatoes
• 1 (15 ounce) can tomato sauce

Preparation

Step 1

In a large saucepan, saute onions, garlic, shallot, scallions and green pepper in oil. Add water, beans and seasonings. Simmer for 1 to 1 1/2 hours. Add tomatoes and tomato sauce. Simmer for 1 hour more or until fork tender. For spicier chili, use 2 or more cloves of garlic. Serve piping hot with tacos, tofu, a scoop of cottage cheese, a cold glass of milk, or topped with melted cheese.