codewritinfool wrote:How about a recipe, Bug?
I don't have a recipe per se. I dump in everything that looks like it belongs in a good southwest Colorado chili. But since you asked, here is something that will get you somewhere close.
Bugeater's Chili
1 pound or so of mild italian sausage
1 large yellow onion, coarsely chopped
1 red bell pepper
1 green bell pepper
2 or 3 cans chopped green chilies (fire roasted if you can find them)
1 chipolte pepper, chopped fine (I use the canned ones in adobo sauce)
3 cans stewed tomatoes
Brown the sausage in a heavy pot (3 or 4 quart size). When brown, saute the onion with the sausage until translucent. Drain the grease. Add the rest of the ingredients and simmer for an hour. The amount of green chili and chipolte will depend on how hot you like your chili.
You can eat this straight with some fresh, hot flour tortillas or use it to smother burritos. I recommend serving it with some grated cheese on top. If you must have beans, add a can or two of black beans that have been drained and rinsed.
If you can't bring yourself to use ground meat, cut some fresh lean pork, beef, elk, or venison into small cubes. Brown that in some olive oil and add a couple tablespoons of minced garlic and two teaspoons each of oregano (leaf) and basil. Follow the rest of the recipe as above.
That make you feel better code?
Wayne
Bugeater Brewing Company
Seriously.
