1 tbsp. oil
2 cloves garlic minced
1 chopped onion
1 (28 oz.) can tomatoes, undrained
1/2 green pepper, cut into 1 inch pieces
1 c. chopped celery
1 (1 lb.) can kidney beans, drained
1 (1 lb.) can garbanzo beans, drained
Green chili peppers to taste
2 tbsp. vinegar
1 tbsp. chili powder or to taste
Salt and pepper to taste
1/2 tsp. basil, crushed
1/2 tsp. oregano, crushed
1/2 tsp. cumin
1/4 tsp. allspice
1 bay leaf
1 1/2 c. beer or water
3/4 c. shredded Cheddar cheese

Heat oil in a large pot or Dutch oven. Saute garlic and onion for 4 minutes. Place tomatoes in a blender with green pepper and celery. Process until smooth. Add to pot, stirring to blend with onions. Stir in kidney and garbanzo beans and chili peppers. Blend vinegar with chili powder; salt and pepper. Add to pot. Stir in basil, oregano, cumin, allspice, and bay leaf. Add beer or water. Cover and simmer over low heat for 1 1/4 hours, stirring occasionally and adding more water as needed to keep from cooking dry. Serve with cheese sprinkled over top. Makes 4 to 6 servings.