What could be nicer on a wet dreary day, than piping hot chili?  Here's what I put in my most recent batch.  As usual, I merely lumped stuff in rather than measured, so feel free to add things in the proportion that suggests itself to you.

I cooked dried calico, garbanzo and white beans the night before, resulting in a large crock pot full of the critters.  I froze half, and retained half as the base for this chili.  The garbanzo beans are particularly yummy since they retain a nice texture no matter how long you cook, or store, the chili.

Into the pot were added raisins, cashews, chopped onions, tomato paste, beer, orange juice, sorghum, chili powder, cayenne pepper, cumin, and a quart of 2009 home-canned tomatoes.  I went a little light on the cashews as I didn't have the raw nuts, only the roasted & salted pieces.  Next time I make this I'll use chipotle pepper rather than cayenne, and might add a container of frozen sweet corn.  This freezes well; look for it to be served next time Raventree Pewter favors us with his presence.  Call if you want to join us!