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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cashew Chili Recipe

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This recipe for Cashew Chili is from Grammy Mae's Friends & Family Cookbook: A Venture in Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil;
4 med onions chopped;
2 red bell peppers, chopped;
2 stalks celery, finely chopped;
3 or more cloves garlic, mashed;
1 tsp dried basil;
1 tsp oregano;
1 tbsp chili powder;
1 tsp ground cumin;
1 quart canned tomatoes;
Freshly ground pepper to taste;
2-3 cups cooked kidney or pinto beans (or mix the two);
1 bay leaf;
1/2 to 1 cup cashews;
1 handful raisins or 1 tbsp molasses;
1 tsp salt;
1/2 to 1 cup red wine;
1/2 cup red wine vinegar or cider vinegar.
Directions:
Directions:
1. In a large, heavy pot heat oil and stir-fry onions, peppers and celery until slightly softened. Add garlic, basil, oregano, and spices, stir-frying them as well, about 5 min.

2. Add tomatoes, juice and all, breaking up tomatoes with a spoon. Cook over low heat to release the tomato juices. Season with fresh black pepper to taste and add beans, bay leaf, cashews, raisins, and salt. Add red wine, cover and bring mixture to a simmer, stirring frequently. Cook over low heat for about an hour, until flavors have blended. In the last half hour of cooking, add the vinegar a little at a time, tasting between additions until desired taste is achieved.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
This is a favorite for Steve and Dabbie. We love the taste of the cashews with raisins. Better the next day!

 

 

 

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