1 1/2 cups red chili beans
1 cup black beans
2/3 cup pinto beans
water to cover beans, about 3 quarts
1/2 to 1 cup water
9 cloves garlic
1 fresh jalapeno
1 fresh Anaheim pepper
2 celery sticks
1 carrot
1 1/2 large onions
1 medium tomato
1 cup fresh cilantro
2 portabello mushrooms
2 ears of yellow corn, corn sliced off the cob, uncooked
1 tbsp. black pepper
1-2 tbsp. salt
2 tbsp. chili pepper
1 tbsp. ground cumin
2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tsp. thyme
2 tsp. prepared mustard
1 tbsp. white wine vinegar
1 tbsp. chipotle sauce
1 cup tomato paste/spaghetti sauce
3 tbsp. cornstarch
1 tbsp, blackstrap molasses
1/4 cup safflower oil or other oil good for frying

Soak beans for several hours or overnight. Always keep water over the beans. At the end of soaking pour out extra water if there is any so that the top of the water line is even with the top of the beans.

Mince garlic and the jalapeno and mix it with the dry herbs except salt, chili pepper and cumin.

Finely dice the rest of the vegetables, setting aside the whole tomato and 1/2 of an onion after dicing. Mix chili pepper and ground cumin with the vegetables

Bring beans to a boil and then reduce heat.

Fill a skillet with most of the oil and heat on high for 1 to 2 minutes, but do not let the oil smoke. After the oil has been heated fry the garlic mixture for 30 seconds.

Add the rest of the oil and the diced vegetables, chipotle sauce, vinegar, tomato paste, molasses, mustard, chili pepper, and cumin. Fry for about 3 minutes total, stirring often.

Add beans, salt and water to the vegetables and reduce heat to simmer the mixture.

Simmer as low as possible for 3 to 4 hours or until the beans are soft.

About 1 hour before the chili is done mince the cilantro and add it along with the diced tomato and onion.

The chili taste improves by sitting in the refrigerator for a day. Spice, vinegar and salt measurements are approximate; use your own judgement for those.

Submitted by: Brandon