Annette's Vegetarian Chili

norwood
2 T oil
1 1/2 c celery, sliced
1/2 c onion , chopped
10 ml garlic
1 T chili powder
3/4 t cumin
2 c water
1/2 c lentils
16 oz can tomatoes in juice , chopped
2 T tomato paste
2 T green chilies, chopped
10 oz red kidney beans , drained
salt and pepper to taste

In large saucepan, cook celery, onion and garlic until soft, about minutes. Add chili powder and cumin; cook, stirring one minute. Add water and bring to boil. Add lentils. Reduce heat. Cover and simmer for 20 minutes. Add tomatoes and their juice, tomato psate, chopped green chilies, salt and pepper.

Cover and cook for 25 minutes. Add kidney beans. Cook and stir 5 more minutes.

Serve over hot rice and sprinkle with cheese.

Yield: 8 Servings

Annie Little John's Chili

5 lb beef roast
2 lb soup bone
water as needed
3 lb pinto beans, cooked
4 oz Mexene chili powder
1/2 t cumin seed
salt to taste
cayenne to taste
black pepper to taste

Cook meat and soup bone separately until tender in enough water to keep covered. Dice roast, strain stock, and add the cooked beans.Stir in the Mexene and cumin seeds. Add salt and pepper (black and red) to taste. Cook very slowly over low flame 1 to 1 1/2 hours.

Yield: 1 Serving