MultiBean Chili

Beans, black, dried, 1 cup
Beans, pinto, dried, 1 cup
Beans, garbanzo, dried, 1 cup
Beans, red, dried, 1 cup
Onions, raw, 1 cup, chopped
Olive oil, 1 t
Tomato, diced canned, S&W (14.5 oz), 6 cans
Garlic, minced 6 cloves
cumin seed, fresh ground
chili powder
orriander, fresh ground
sambal (whole chili seed and garlic sauce)
2 T cocoa powder
Instant coffee, dry, one serving

Ratio of Ts chili powder or sambal to cumin is about 3:1.
Ratio of corriander to cumin is about 1/2 t to 1 T.
Option: Toast half to all of the cumin seeds.

Soak beans overnight, drain. Place in large pot cover, cover with water to twice the volume of beans. Bring to boil, reduce heat, simmer until tender. Drain and retuarn to pot.

Saute onion in olive oil in nonstick pan. Add onion, tomatos and spices to pot. Simmer until broth thickens and flavors blend.


Makes approximately 14 one-cup servings.