1 tbsp. olive oil
3/4 c. celery, chopped
3/4 c. green pepper, chopped
1 c. onion, chopped
3 cloves garlic, minced
1 (28 oz.) can tomatoes
2 (15 oz.) cans red kidney beans, drained
1/4 c. raisins
1 tbsp. red wine vinegar
1 1/2 tsp. chili powder
1 1/2 tsp. parsley
3/4 tsp. basil
3/4 tsp. oregano
3/4 tsp. ground cumin
1/2 tsp. allspice
1/8 tsp. pepper
1/8 tsp. bottled hot pepper sauce
1 bay leaf

Heat olive oil in Dutch oven. Add celery, green pepper, onion and garlic; cook until vegetables are tender but not brown. Stir in undrained and chopped tomatoes, kidney beans, raisins, vinegar, chili powder, parsley, basil, oregano, ground cumin, allspice, pepper and pepper sauce. Bring to a boil, then reduce heat and simmer covered for 1 hour. Uncover and simmer an additional 30 minutes or until chili is desired consistency. Makes 4 bowls (1 1/4 cup each).