Harpoon Chili

2 T olive oil
1 purple onion, coarsely chopped
1 Spanish onion, coarsely chopped
4 cloves garlic, finely chopped
2 t chili powder
2 t Ponns chili flakes, crushed
1 T cumin, ground
1 sm eggplant, peeled and diced
1 c white beans, soaked
1 c black beans , soaked
2 lb red kidney beans, cooked, rinsed and rained
12 oz bottled beer, Harpoon Ale
1 T Greek oregano, dried
40 oz tomatoes, chopped, canned
1 lb or more skinless boneless chicken breast, poached and sliced
1 red bell pepper, cored cut in strips
1 green bell pepper, cored cut in strips
goat cheese
fresh cilantro, chopped

Heat oil over low flame in a heavy-bottomed stockpot. Add onion, garlic, and spices and cook, covered, until golden, about 15 minutes. Add eggplant and cook, covered, for 15 minutes, stirring occasionally. Add beans, Harpoon ale, oregano, and tomatoes. Cook, covered, over medium heat for 30 minutes. Reduce heat to low and cook for 2 to 3 hours (or less if using already cooked beans), partly covered, making sure all beans are completely soft. Add chicken and peppers and cook until just heated.

Serve with a dollop of (soft) goat cheese and fresh cilantro.

Yield: 16 Servings

Harrods Creek Fire Dept Vegetarian Chili

3 c tomato juice
1 T pepper
3/4 c Bulgur wheat
5 T chili powder
2 T safflower oil
1/2 t oregano
onion, diced
1 t cumin
3 stalks celery, chopped
1 t sweet basil leaf
3 carrots, chopped
4 md cloves garlic, pressed
1 (28 oz) can whole tomatoes, mashed
1 1/2green bell peppers, diced
1(30 oz) can dark red kidney beans
1 T lemon juice
1 T salt
1 1/2 c garbanzo beans, canned

Place 1 cup tomato juice in a saucepan and bring to a boil over medium heat. Remove from heat immediately and add bulgur wheat. Cover and let stand for 15 minutes. Heat safflower oil in a heavy pot over medium heat. Add onion, cook until translucent. Add celery, carrots, tomatoes, lemon jice, and spices. Cook until vegetables are tender, about 10-15 minutes. Add diced green pepper and cook another ten minutes. Add kidney beans, garbanzo beans, bulgur wheat mixture and rest of tomato juice. tao pot. Stir thoroughly and simmer for 30 minutes over low heat. If too thick, add water as needed and stir occasionally so the bulgur doesn't stick.