2 tbsp. olive oil
1 1/2 c. chopped celery
1 1/2 c. chopped green pepper
1 c. chopped onion
3 cloves minced garlic
2 (28 oz.) cans tomatoes (put through blender or food processor)
3 (16 oz.) cans red kidney beans, drained and rinsed
1/2 c. raisins
1/4 c. red wine vinegar
1 tbsp. chili powder
1 tbsp. chopped fresh parsley
2 tsp. salt
1 1/2 tsp. basil
1 1/2 tsp. oregano
1 1/2 tsp. cumin
1 tsp. allspice
1/4 tsp. hot pepper sauce
1 bay leaf
1 (12 oz.) can beer
3/4 c. cashew nuts
1 c. shredded cheese

Heat oil in Dutch oven pan, cook celery, pepper, onion, and garlic until tender. Stir in all other ingredients except beer, nut and cheese. Simmer covered for 1 1/2 hours. Add the beer and nuts, cover and simmer for 30 minutes more. Serve topped with shredded cheese. Serves 10 to 12.