Country Style Bean Chili

2 Medium onions -- sliced and

separated into rings 1 Large green pepper -- cut in strips and

halved crosswise 1 Tbsp. cooking oil

2 Cans red kidney beans -- (15 1/2 oz.) drained

2 Cans garbanzo beans -- (15 1/2 oz.) drained

1 Can refried beans -- (16 oz.)

2 Cans chicken broth -- (13 1/2 oz.)

2 Cans beer -- (12 oz.)

1 Tbsp. paprika

1 Tbsp. chopped canned green chili peppers

1 Tbsp. chili powder

1 Tbsp. prepared mustard

1/2 Tsp. dried basil -- crushed

1/2 Tsp. dried oregano -- crushed

2 C. shredded sharp Cheddar cheese

In a Dutch oven or large kettle cook onions and green pepper in hot cooking oil until tender but not brown. Stir in all three kinds of beans, chicken broth, beer, paprika, chili powder, mustard, chili peppers, basil and oregano. Bring mixture to boiling. Reduce heat. Cover and simmer for 1 hour, stirring occasionally. (Cool and chill the soup if you are planning to reheat.) Top each serving with croutons and shredded cheese. To reh eat the chilled soup, place in large kettle; cover and bring to boiling for 45 minutes, stirring a bit.