3 tablespoons olive oil
2 cloves garlic, minced
1 onion, sliced into 1 inch strips
1 large tomato, sliced into 1/8 inch strips
2 tablespoons chili powder
3/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 teaspoons dried basil leaves
1 (6 ounce) can tomato paste
1/4 cup water
1 (8 ounce) can tomato paste
1 (4 ounce) can tomato paste
1 (4 ounce) can tomato paste
2 tablespoons chile paste
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil leaves
Heat olive oil in a large saucepan over medium heat. Add garlic, onions, tomato, chili powder, basil, oregano and basil; cook, stirring occasionally, for 2 minutes. Remove from heat.
Pour flour into saucepan and stir into tomato mixture. Bring to a boil over high heat, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of liquid dropped into cold water forms a firm ball. Remove from heat.
In a medium bowl, mix tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste and tomato paste. Stir enough to make the tomato paste seem wet. When the mixture begins to thicken, slowly pour in water until there is enough to coat the bottom of a dish.
Bake, uncovered, at 450 degrees F (220 degrees C) for 2 1/2 hours. Remove from oven and let cool for 10 minutes.
Remove a tomato in a plastic bag and slice into thin slices. Using your hands, scoop out a tomato slice and place in a dish. Cover with plastic wrap and refrigerate overnight.
While the tomato is in the refrigerator, prepare the beans. In a large bowl, combine tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste and tomato paste. Stir together until thoroughly combined. Cover and refrigerate overnight.
During the overnight period, stir together the pepper and chili powder. When the liquid is absorbed, stir in the green chili powder and serve hot.