Chili with Five kinds of Peppers
- 
5 peppers (in this case, they were 
 1 big jalapeno, 2 Cuban frying peppers, 1 hot Hungarian,
 1 long cheese pepper, and a little paprika)
1 cup dried black beans
1 cup dried pinto beans
1 cup dried kidney beans

2 onions (white and yellow?)
3 garlic cloves
tomatoes (3 big beefsteak or about 8 Roma)
cumin, coriander, oregano, salt, pepper to taste
olive oil

Soak the beans overnight, then simmer until tender (1 to 2 hours)  I tend
to add some seaweed while cooking (dump in a bowl so you can use the bean
pot for frying)  roast the cumin in a frying pan (optional, but valuable) 
I used about 2 to 3 tsp Chop onions and garlic, saute in oil Chop peppers,
saute with onion and garlic Add chopped tomatoes, cook a until soft Add
the beans, and some bean liquid Add the spices and cook for another hour
or so - - It seems to be good stuff, though a bit too hot.  The black
beans and tomatoes really help give it body.  This is probably the first
vegetarian chili I've made that was *better* than the meat chilies I used
to make when I ate it, though I've had some batches that were almost as
good.  Serve with good bread and/or rice.  -

From: wcs@erebus.att.com (William Clare Stewart)