Cashew Chili

1/2 to 1 cup cashews 
2 stalks celery, finely chopped 
4 med. onions, chopped 
2 green peppers, chopped 
3 or more cloves garlic, mashed (to taste!) 
1 tsp dried basil 
1 t oregano 
1 t ground cumin 
1 T chili or 1/2 t chili powder 
1 qt. canned tomatoes (home-canned are superb) 
freshly ground black pepper 
1 bay leaf 
1/2 to 1 c raisins or 1 T molasses 
1 t salt (optional) 
2-3 c cooked kidney or pinto beans (1 c dry, or use canned) 
approx 1/4 c red wine vinegar or cider vinegar.  

Stir-fry the celery, onions, green peppers, and garlic in the bottom of a
big (preferably cast-iron) pot, using a little oil.  Add the basil,
oregano, cumin, and chili/chili powder and fry a little more.  Stir in the
canned tomatoes, juice and all, breaking up the tomatoes with a wooden
spoon.  If you are using fresh tomatoes, chop up about 6-8 medium-sized
ones, and cook them in the onion mixture over low heat so they juice
(peeling fresh tomatoes is optional).  

Add the freshly ground pepper to taste, the bay leaf, the raisins, and
salt.  Optionally add some sherry for extra flavour (I haven't tried this,
so can't vouch for it).  Cover the pot and simmer, stirring occasionally. 
Add water or beer if the soup gets too thick.  Add the beans, along with
any water you cooked them in.  Continue simmering until the beans have
heated through.  Sample soup to check seasoning, and adjust to taste. 
Total simmering time is around 30 minutes.  As the chili is nearly done,
add the vinegar a little at a time, tasting between additions.  Add the
cashews.  When the cashews are heated, but still crunchy, serve in bowls
with grated Colby or Monterey jack cheese, and with cornbread or cooked
brown rice.

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From: kevink@intergate.bc.ca (Kevin)
Newsgroups: rec.food.recipes
Date: Wed, 10 Jun 1998 14:56:27 GMT