The card this recipe is written on is badly stained with liquid from a long-ago jar of roasted peppers opened too close to it. I don’t plan to rewrite the recipe on a clean card – the stains happily remind me of all the times I made this.
3 cups chopped onion
3 cloves garlic, minced
¼ cup vegetable oil
2 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon ground allspice
¼ teaspoon ground cloves
2 cans (32 ounce) peeled tomatoes, chopped (include juice)
3 cans (16 ounces) pink beans or pinto beans, drained and rinsed
2 bottles (7 ounces each) roasted peppers, rinsed, drained, and chopped
3 ½ cups beef broth
¼ cup molasses
1 tablespoon Tabasco sauce
2 teaspoons cider vinegar
- In a large soup pot, cook onion and garlic in oil on moderate heat until onion is softened; stir in chili powder, cumin, allspice, cloves; cook the mixture for 1 min.
- Add everything else except vinegar, and simmer, covered partially, for 1 ½ hours. Stir the vinegar into the soup and simmer until heated through.
Serves 8 (makes 13 cups)
Recipes out of the Blond Box 