magic makes everything better

thirteen steps to Magic Chili week #23 i had this friend in college who was magical. you know those people, the ones that are the smartest and most attractive and just everything works out perfectly. jonathon was also a wonderful cook. every couple of weeks we'd all march down to his house and eat something splendid. i try to make chili a couple times each winter but for some reason it hasn't happened just yet this year. and while, yeah, its the first of march, its been springish here a couple for most of february. so i guess if i'm going to do this, i'd best get on it. but many of you out there still have lots of time. enjoy! 1. saute in a big stock pot 1 T. oil, medium onion chopped, and 1-2 cloves garlic chopped 2. cut up 1 green pepper, 2 carrots, mushrooms to taste 3. add veggies to pot 4. cube up a package firm to extra firm tofu. add to pot. 5. open a can of white corn, can blackeyed peas, can black beans 6. open a can red beans and drain them 7. add all cans to stock pot 8. open small can tomato paste, 1 can Italian tomatoes, and 2 cans tomatoes with chilies. 9. add to stock pot. 10. add 2 T. brown sugar, 2 T. chili powder 2 tsp. cumin, and 2 tsp. Italian seasonings 11. stiring occationally, simmer for two or more hours until you like the texture of the carrots. they are the last to cook up and won't ever really get smooshy. 12. if you want smooshy carrots, use canned rather than fresh. 13. serve with crackers and shredded cheese and a dollop of sour cream

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