1 cup water
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can sliced tomatoes, drained
1 (14 ounce) can chili with green chile peppers, drained
1 (14.5 ounce) can garbanzo beans, drained and liquid reserved
8 ounces canned tomato paste
In a saucepan or large stockpot, combine the water, beans and tomatoes with adequate water to cover. Place over medium heat, stirring occasionally, until heated to 90 degrees F (gas mark).
Bring a large pot of water to a boil. Add beans and stir lightly. Cook approximately 15 minutes stirring, until bean mixture begins to thicken. Drain beans and stir beans into the simmering water with sufficient liquid as necessary to cover.
Stir in chili with green pepper and remove from heat. Whisk in tomatoes and corn. Season with salt and pepper to taste.
Return chili/garbanzo blend to pot, and bring to a simmer.
To make chili sauce:
In a large skillet over medium heat, combine tomato paste and remaining brown sugar, stir in beans, tomatillos, garbanzo beans, chili chile, tomatoes with chili sauce and garbanzo bean.