Spicy Mexican Chili

Prep: 10 minutes Cook: 4 hours


If you soak the beans overnight you can cut the cooking time in half. Freeze leftovers for a fast meal.


  • 2 cups dried red kidney beans
  • 5 cups water
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 tsp bottled, minced garlic
  • 7 ounce can chopped green chilies
  • 28 ounce can chopped tomatoes
  • 1 cup tomato sauce
  • 1 tbsp chili powder
  • 1 tbsp ground oregano
  • 1 tbsp cumin
  • 1/4 tsp crushed red pepper
  • 1/8 tsp cayenne pepper
  • 1 bunch green onions, chopped
  • 1/2 cup cilantro, chopped
  • 2 tsp lime juice
  • Tabasco sauce


Place beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for an hour. Add remaining ingredients except for green onions, cilantro and lime juice and cook an additional 2 hours. Then add green onions and cilantro and cook an additional hour. Stir in lime juice. Check seasoning and stir in some Tabasco sauce, if desired.

Serve over rice. Make extra for next day's breakfast.