Ingredients

• 1 to 2 cans pinto beans, rinsed
• 1 to 2 cans kidney beans, rinsed
• 1 to 2 cans white beans, rinsed
• 2 to 4 large onions, chopped
• 10 or more cloves garlic, chopped
• 2 to 4 green peppers, chopped
• 1 or more hot peppers of your choice (jalapeno, serrano etc.) minced
• 2 to 4 15oz cans crushed tomatoes
• 6 to 12 oz tomato paste
• ½ to 2 pound mushrooms, coarsely chopped
• 1 teaspoon ground cayenne pepper
• 2 tablespoons chili powder
• 2 tablespoons Worcestershire sauce
• 2 tablespoons vinegar
• 1 bay leaf
• 1 teaspoon cinnamon
• ½ teaspoon allspice
• 1 tablespoon cumin

Directions

• Directions
• Sauté the onion, peppers, hot peppers and garlic until the onions are translucent. Add all other ingredients and simmer a minimum of 30 minutes (about how long corn bread takes to cook). Add water if chili is too thick. Adjust seasoning during cooking to taste.