1 (1.5 fluid ounce) jigger Worcestershire sauce
1/4 fluid ounce chili powder
1/4 fluid ounce lemon juice
1/4 fluid ounce lime juice
2 tablespoons lemon zest
1/4 fluid ounce lime juice
1/4 teaspoon curry powder
1/4 teaspoon ground black pepper
1 (16 ounce) can kidney beans, drained, rinsed and drained
8 (4 ounce) cans tomato paste
1 (14 ounce) can diced pinto beans, drained
1 (8 ounce) can chopped black olives, drained
In a small saucepan, heat Worcestershire sauce and chili powder over low heat, stirring constantly until all ingredients are hot. Mix in lime juice and lemon zest. Cook, stirring constantly, for 5 minutes. Reduce heat to low and allow to simmer, stirring occasionally, for 15 minutes. Mix in lemon juice and lime zest; stir until mixture is smooth. Stir in curry powder, black pepper and olives. Return mixture to a low heat and simmer, stirring occasionally, for 15 minutes.