Recipe - Everybodys Chili

2 teaspoon Olive oil, or salad oil
1 Onion, chopped
1 Red bell pepper, stemmed,
seeded, and chopped
1 cup Celery, cut or sliced up
2 Cloves garlic, minced
15 ounce Pinto beans (canned)
15 ounce Kidney beans (canned)
15 ounce Tomatoes with juice, chopped
10 One half ounce Red chili sauce, or
enchilada sauce
1 cup Beer, or vegetable broth
2 teaspoon Menudo spice mix
One half teaspoon Ground coriander
One half Ground cinnamon
Lime wedges*
1 cup Cheddar cheese, grated
One half cup Fresh cilantro leaves,
slightly chopped

1. To a 6 to 8quart pan over mediumhigh heat, add oil, onion, pepper,
celery, and garlic. Cook, stirring, until tinged brown, 6 minutes.

2. Add beans, tomatoes with juice, chili sauce, beer, menudo spice,
coriander, and cinnamon. Reduce heat to mediumlow, and cook until flavors
are well blended, about 45 minutes. Serve, or cool and refrigerate up to 4
days.

3. Squeeze lime, and sprinkle cheese and cilantro, over individual
servings.

Alan Azulay created this recipe because he wanted a dish that would satisfy
everyone at potlucks, that could be made ahead and that would reheat in a
microwave. His flavor secret is menudo spice mix, which you'll find in the
ethnic section at most supermarkets, or in Latino markets.

Cooking time: About 55 minutes Prep time: About 15 minutes.

Per serving: 221 cal., 26% (58 cal.) from fat; 11 g protein; 6.4 g fat (3.2
g sat.); 32 g carbo.; 1,115 mg sodium; 15 mg chol.

MC format by Brenda Adams; mc post 5/16/97

Recipe by: Alan Azulay, Federal Way, Washington Posted to MCRecipe Digest
V1 #613 by Badams adamsfmle@sprintmail.com on May 16, 1997