Ingredients

• 1 1/2 cups dry kidney beans
• 1 1/2 cups dried pinto beans
• 9 cups water
• 24 ounces textured vegetable protein
• 3 1/2 cups boiling water
• 1/4 cup vegetable oil
• 3 cups chopped onion
• 4 teaspoons ground cumin
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon dried oregano
• 2 teaspoons salt
• 4 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 tablespoon molasses
• 1 tablespoon honey
• 3 (10 ounce) cans chile sauce
• 1 (28 ounce) can tomato puree
• 3 (29 ounce) cans diced tomatoes