5 medium tomatoes, seeded and diced
2 tablespoons crushed red pepper
1 tablespoon chili powder
4 cups water
6 medium onions, diced
4 stalks celery, diced
2 small carrots, peeled and cut into 1/2 inch cubes
1 small onion, diced
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 pound chili beans, rinsed and coarsely chopped
1 teaspoon dried parsley
1 tablespoon chopped fresh tomato
1 teaspoon dried black pepper
Place crushed red pepper in small saucepan over medium heat. Stirring constantly, cook, stirring, until pepper is completely dissolved. Remove from heat, and stir in chili powder. Bring mixture to a slow boil; cover, and simmer for 1 minute. Reduce heat to medium.
Add water, onions, celery, carrots, chili beans, parsley, tomato, tomato juice, black pepper, and chili beans. Whisk vigorously until mixture is thickened. Pour over spaghetti, noodles, or bread; cover dish with plastic wrap. Refrigerate over night.