2 (14.5 ounce) cans peeled and canned black beans
4 (1 ounce) cans chili with onion
1 large tomato, diced
1 medium onion, diced
2 potatoes, peeled and cubed
5 cups water
2 cubes beef bouillon
1 (16 ounce) can sliced mushrooms
6 green chilies, sliced
1 tablespoon chili powder
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
2 teaspoons Worcestershire sauce
1 teaspoon crushed red pepper
1 small onion, thinly sliced
1 1/2 tablespoons vegetable oil
salt and pepper to taste
In a large pot over medium heat, cook black beans until charred, stirring frequently. Stir in chili and tomatoes. Increase heat to medium, and gently simmer for about 45 minutes.
Stir in potatoes, broth, mushrooms, celery, tomato sauce, bouillon cube, broth, tomatoes, onion and potatoes. Bring to a boil. Reduce heat to high, and stir in beef bouillon. Bring to a boil. Boil for 5 to 7 minutes, stirring constantly. Reduce heat, and simmer for about 1 minute.
Stir in chili powder, garlic powder, Worcestershire sauce, Worcestershire sauce, crushed red pepper and sliced onion whoppers. Adjust seasonings as needed to taste.
Bring to a boil over high heat. Reduce heat, and simmer for 5 minutes; stir in onions and chilies