Recipe - Four Dead In O-Hi-O Chili

Three fourths cup Olive oil
5 Garlic cloves, chopped
1 Onion, chopped
1 Pepper, red bell, chopped
2 Zucchini, chopped
2 Carrots, chopped
2 Celery stalks, chopped
35 ounce Tomatoes, canned (28 oz?)
1 One half pound Tomatoes, fresh ripe
3 tablespoon Chili powder
1 tablespoon Cumin
1 tablespoon Basil
1 tablespoon Oregano
2 teaspoon Pepper
1 teaspoon Salt
6 ounce Beer, flat
One half cup Parsley, chopped
12 ounce Kidney beans
12 ounce Garbanzo beans
One fourth cup Dill, fresh, chopped
2 teaspoon Lemon juice
Cheese, shredded
Sour cream
Sunflower seeds

Heat One fourth cup olive oil in a skillet. Add garlic, onion, and red pepper,
and saute. In a second pot, put remaining oil and saute zucchini, carrots,
and celery. Add ingredients from the first pot. Add tomatoes, spices, beer,
and parsley. Cook for 30 minutes, uncovered, stirring occasionally. Add
beans, dill, and lemon juice. Cook 15 minutes longer, stirring. Add more
chili powder if needed. Serve topped with cheese, sour cream, and
sunflower seeds.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini