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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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CASHEW CHILI This recipe came from an estate sale. I obtained it when I purchased the family collection from the Raymond Estate in Roanoke Texas in 1994. Ingredients:
3 cups kidney beans |
4 medium white onions |
2 bell peppers |
2 stalks celery |
3 cloves garlic |
1 teaspoon basil |
1 teaspoon oregano |
1 tablespoon chili powder |
1 teaspoon cumin |
2 cans tomatoes |
1 teaspoon freshly ground black pepper |
1 bay leaf |
1 cup cashews |
1/2 cup raisins |
1 teaspoon salt |
1/4 cup cider vinegar |
Directions:
1. Sauté onions, bell peppers, celery and garlic.
2. Add spices and fry with onion mix stirring constantly.
3. Add tomatoes, pepper, bay leaf, cashews, salt, raisins and wine.
4. Add beans then simmer covered for 30 minutes adding water if necessary.
5. Add vinegar when chili is almost ready.
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