TZUTC: -0800   
   MSGID: 35313.fidonet_cooking@1:105/500 2db216dc   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: California Chili   
    Categories: Chili   
         Yield: 6 Servings   
       
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 md Onion; chopped   
         1 sm Red bell pepper;   
              - seeded & chopped   
         1    Fresh hot chile;   
              - seeded & minced (optional)   
         2 cl Garlic; minced   
         8    Ripe plum tomatoes; diced   
       1/4 c  Tomato paste   
         2 tb Chili powder   
         1 ts Fresh oregano; minced -OR-   
       1/2 ts Dried oregano   
     1 1/2 c  Water   
       1/2 c  Dry red wine   
         3 c  Cooked kidney beans -OR-   
        30 oz Beans (2 cans);   
              - rinsed & drained   
              Salt   
              Black pepper; freshly ground   
         2 md Ripe Hass avacados;   
              - peeled, pitted, diced,   
              - for serving   
       1/2 c  Black olives;   
              - brine cured, pitted,   
              - sliced, for serving   
       
     To complete the picture, serve with a bottle of good California wine   
     and some San Francisco sourdough bread. Be sure to prepare the   
     avocado at the very last minute to avoid discoloration.   
        
     Heat the olive oil or water in a large pot over medium heat. Add the   
     onion, bell pepper, chile (if using), and garlic. Cover and cook   
     until softened, about 10 minutes. Add the tomatoes, tomato paste,   
     chili powder, oregano, water, wine, beans, and salt & pepper to   
     taste. Simmer until the flavors are blended and the desired   
     consistency is achieved, 30 to 45 minutes. Serve hot, topped with the   
     avocados and olives.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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