MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Chili Beans
 Categories: Mcdougall, Day one
      Yield: 4 servings
 
      2 c  Dry red kidney beans
      5 c  Water
      2    Yellow onions, chopped
      1    Green papper, chopped
      2    Stalks celery, chopped
      2    Cloves garlic, crushed
      1 c  Low-sodium tomato sauce
      1 cn Stewed tom. low sod. 15 oz.
      4 ts Chili powder
      2 ts Ground cumin
    1/4 ts Crushed red pepper
    1/8 ts Cayenne
 
  Canned beans cannot be used in this recipes; the cooking liquid from
  the dry beans makes a rich, flavorful broth that forms the base for
  the chili.
   If you soak the beans overnight you can cut the cooking time in half.
  Freeze any leftover chili for a fast meal later. Serve over brown rice
  (make 3/4 cup per serving extra rice for tommorows breakfast).
  
  Place the beans and water in a large pot.  Bring to a boil, cover,
  reduce heat, and simmer for 2 hours.  Add the remaining ingredients
  and cook an additional 2 hours.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 
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