Knock-Out Chili by hoppy@escape.com 

     2 bags of dry, red kidney beans (6.oz bags each) 
     2 Lg. cans of crushed tomatoes 
     1 Lg. can of whole tomatoes (chopped finely) 
     6 medium cloves of garlic (minced) 
     1 Tbsp. fresh oregano (minced) 
     4 Tbsp. un-roasted California chili pepper 
     5 1/2 Tbsp. chili pepper (powdered) 
     3 medium onions (finely chopped) 
     1 can of tomato paste 
     2 Tsp. cumin 
     1 Tbsp. paprika 
     1 Tbsp. tobasco sauce 
     1/2 cup un-cooked rice 
     1/4 cup scallions (finely chopped) 
     2 red peppers (finely chopped) 
     1 green pepper (finely chopped) 
     2 very small jalapeno chilis (finely chopped) 
     1 Italian frying pepper (Cubanelle) seeded and finely chopped 
     1 Tbsp. fresh chopped parsley 
     1 cup vegetable stock 
     1/2 cup ketsup 
     1/4 soy sauce 

Soak beans over night in warm water. Drain water off beans, and
put in a deep cooking pot, one preferably for soups. Add 6 cups
water. Add all ingredients, and cook on a medium heat,
constantly stirring for 1 hour. Then put on simmer for the
remaining half hour. Garnish with chopped onions and
scallions. This should take you 1 1/2 hours, if chili becomes too
thick at times, dilute with water, little by little. 

Serves: 6 

Preparation time: 1 1/2 hours