Spicy Mexican Chili

• 2 cups dried red kidney beans
• 5 cups water
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 2 teaspoons garlic, bottled
• 1 (7 ounce) can green chilies, chopped
• 1 (28 ounce) can tomatoes, chopped
• 1 cup tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon oregano, ground
• 1 tablespoon cumin, ground
• 1/4 teaspoon red pepper, crushed
• 1/8 teaspoon cayenne pepper
• 1 bunch green onion, chopped
• 1/2 cup cilantro, chopped
• 2 teaspoons lime juice
• Tabasco sauce

1. Place beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for an hour. Add remaining ingredients except for green onions, cilantro and lime juice and cook an additional 2 hours. Then add green onions and cilantro and cook an additional hour. Stir in lime juice. Check seasoning and stir in some Tabasco sauce, if desired.
2. Serve over rice. Make extra for next day's breakfast.

dried red kidney beans, water, onion, green bell pepper, celery, garlic, green chilies, tomatoes, tomato sauce, chili powder, oregano, cumin, red pepper, cayenne pepper, green onion, cilantro, lime juice, tabasco sauce

Taken from www.food.com/recipe/spicy-mexican-chili-402979 (may not work)