2 tablespoons vegetable oil
1 onion, diced
1 green bell pepper, diced
1 (1 ounce) can chili beans, undrained
2 tablespoons brown sugar
1 teaspoon salt
2 tablespoons onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried saffron
2 tablespoons chili powder
1/2 teaspoon dried tarragon
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh pimento
3 tablespoons chopped fresh lemon
1/2 cup fresh lime juice
Heat oil in a large skillet over medium heat. Saute onions and green peppers until tender. Stir in chili beans, brown sugar, salt, onion powder, basil, oregano, rosemary, saffron, chili powder, tarragon and parsley. Cook until onions are crisp. Stir in lemon juice and lime juice.
The soup will almost be a soup, but when it begins to thicken it's time to mix in some lemon juice. Return the pot to medium heat, add lime juice and bring to a boil. Reduce heat to low. Cover the pot, add the spices and simmer for a minute or two. Stir in lemon juice and add some lemon juice.