1 lb. ripe tomatoes
2 tbsp. oil
2 lg. onions, chopped
3 cloves garlic, minced
1 green pepper, minced
1 jalapeno pepper, minced
2 cans tomato puree (no salt)
1/4 tsp. coriander
1/8 tsp. allspice
1 1/2 tsp. oregano
1 tbsp. chili powder
1/2 tsp. cumin
2 (16 oz.) cans kidney beans

Chop half the tomatoes. Puree the other half. Heat oil; saute oil, garlic, and peppers.

Add the rest of the ingredients. Bring to low boil, then simmer at least 1/2 hour. Adjust spices.