Ingredients
2 tablespoons olive oil
1 1/2 cups celery, sliced
1 1/2 cups green pepper, coarsely chopped
1 cup onion, chopped
3 cloves garlic, chopped
two 28 ounce cans diced tomatoes
three 16 ounce cans kidney beans
1/2 cup raisins
1/4 cup wine vinegar
1 tablespoons chili powder
1 tablespoon dried parsley
1 teaspoon salt
1 1/2 teaspoons dried basil
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
1 teaspoon allspice
1/4 teaspoon black pepper
1/4 teaspoon tabasco
1 bay leaf
one 12 ounce bottle of beer or ale
3/4 cup cashew nuts
1/2 cup grated monterey jack cheese
Preparation
Heat a large pot over medium-high heat. Add the olive oil. When hot, add the celery, green pepper, onion and garlic. Saute over medium -high until softened and and the onions are translucent (about 5 mins.)
Add the rest of the ingredients except the beer, cashews and cheese. Mix thoroughly, cover and simmer over medium - low heat for about 1½ hours, stirring occasionally.
Taste and adjust seasonings if necessary. Add the beer and the cashews, and simmer for another ½ hour, uncovered.
Ladle into individual bowls, topping with the grated cheese. Serve with grilled cornbread.
