The Devil's Chili

1 c Onions; grated
1 Garlic clove; minced
1 Shallot bulb; minced
3 lg Scallions; minced
1 lg Bell pepper; chopped
1 oz Olive or other salad oil
2 qt water
1 lb Kidney, pink or pinto beans; washed, sorted and soaked
1 lg Bay leaf; crushed
1 ts Miso paste
1 ts Mild or hot curry
1 ts Basil
1 tb Paprika
Chili powder to taste
Salt and pepper to taste
3 lg Tomatoes; chopped, OR
1 cn (15 oz) peeled tomatoes
1 cn (15 oz) tomato sauce

In a large saucepan, saute onions, garlic, shallot, scallions, and green pepper in oil. Add water, beans, and seasonings. Simmer for 1 1/2 hours.

Add tomatoes and tomato sauce. Simmer for 1 hour more or until fork-tender. For spicier chili, use 2 or more cloves of garlic. Serve piping hot.

Serves 6

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