I have to admit it, I hate kidney beans. One of my friends, however, loves them, so I adapted the chili base recipe for her.
- 2 cups chili base
- 2 green peppers, diced
- 3 cloves garlic, sliced or crushed
- dash of olive oil
- 2 large cans crushed tomatoes
- 2 large cans kidney beans (undrained)
- 1/4 cup sugar
- 2 bay leaves
- salt and pepper to taste (about 1 tsp each)
Saute the peppers and garlic in the olive oil briefly in the bottom of a pot. Add everything else and let it simmer over medium heat until you’re happy with it. A minimum of 30 minutes is a good idea. Sour cream and cheddar cheese make great toppings for this one.