|Kidney beans||1 Pound|
|Garlic||2 Clove (10 gm), chopped|
|Onion||1 Large, chopped|
|Red peppers||1 Teaspoon, crumbled|
|Chili powder||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Tomato paste||1⁄2 Cup (8 tbs)|
Cover kidney beans with water; simmer for 2 minutes and remove from stove.
Soak for 1 hour.
Add garlic, onion, and salt and more water to cover.
Cover pot and simmer 1 hour.
Season with red peppers, chili powder, black pepper, cumin, oregano, and paprika.
Continue simmering beans another hour adding more liquid if necessary.
Correct seasonings according to taste.
Add tomato paste and simmer beans until very tender, stirring frequently.
Optional: Chicken is a savory addition to this chili.
Poach, bone, and skin 2 chicken breasts.
Cut into chunks and add to chili beans 20 minutes before beans are cooked.