I love a good bowl of chili. My favorite bowl of red is the Bison Chili my boyfriend has spent hours perfecting. His chili is strictly Terlingua style … no beans. Somewhere in our kitchen he has stashed these illegible notes that have been revised over and over again. No one can comprehend what they say, but every time he decides it’s time to make another pot the notes appear out of nowhere and he creates the most amazing, spicy chili you could ever imagine.
And yet … every now and then I crave a meatless chili. I’ve played around with different recipes in the past, but on Sunday I struck gold. Something about the combination of spices and beans worked beautifully.
Of course – I didn’t measure out any of the ingredients (nor did I keep chicken-scratch notes), but this is what went into my chili:
Onion
Garlic
2 Poblanos
2 Fresh Chopped Jalapenos
2 Chipotle Chiles in Adobo
Small can of Chopped Green Chiles
Celery
Carrots
Fire-Roasted Crushed Tomatoes
Beer (Coors Light)
Black Beans
Cannellini Beans
Red Kidney Beans
Some Insane Combination of multiple Chile powders (New Mexico blend, Ancho, Habanero, Chipotle, etc)
Salt
Pepper
I’ve been enjoying the leftovers for lunch this week!
ginger KEG 