Craig Lefebvre's Pawtucket Chili

40 oz can kidney beans (or two 116 oz cans)
15 oz can chickpeas
2 cloves of garlic, minced
1 medium onion, chopped
1 T olive oil
8 oz tomato sauce
14 1/2 oz can whole tomatoes
1 T oregano
1/2 t thyme
1 t cumin
1/2 t basil
3 T chili powder

Rinse kidney beans and chickpeas to remove salt. Set aside. Saute garlic and onion in olive oil. Add beans, chickpeas, and remaining ingredients and bring to a boil. Simmer for 20 minutes (or longer) until thick.

Yield: 8 Servings

Crawfish Chili

2 lb lean beef, ground
2 lb crawfish tails
1 t garlic, chopped fine
2 t salt
1 T soy sauce
1 t Cayenne pepper
1 t mint, dried
1 T parsley, dried
3 T chili powder
1 cn (8 oz) tomato sauce
1 c dry white wine
water
1 t lemon (or lime juice)
1 c onions, chopped
bacon drippings

Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.