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Summerland Chili
From: T. L. Schaefer
You can make this chili anywhere from mild to five-alarm hot; personally, I tend toward
the spicier version. If you prefer something less of an inferno, leave out the dried serrano
peppers and the chopped jalapeños...they give it bite. I suggest serving this concoction
over hot cornbread with a garnish of scallions, grated cheddar cheese and a dollop of
sour cream. Enjoy!
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"log" Jimmy Dean "hot" sausage
onion, chopped
cloves garlic (or two tsp. of the bottled stuff)
bottles beer (you can use dark beer for a more 'nutty' flavor)
whole dried poblano chilies (for looks and flavor)
whole fresh anaheim chilies (see above)
-6 dried serrano chilies
tsp. chopped jalapeño chilies
tbsp. chili powder
tsp. cayenne pepper
tbsp. crushed red pepper (dried)
tbsp. basil (fresh or dried)
cans kidney beans
cans black beans
cans diced tomatoes
small can tomato sauce
Cook sausage, onion and garlic over medium heat until meat is brown and crumbly.
Drain.
While meat mixture is cooking, pour beer into large pot. Add all chilies and spices and
bring to a boil, then simmer. When meat mixture is cooked, add to pot.
Drain and rinse beans and add to pot. Add canned tomatoes (do not strain), and tomato
sauce.
Stir, then simmer for at least 1 hour (preferably 90 minutes) to allow the flavors to blend.
If it gets too thick, just add another beer!
About the Author: TL Schaefer is the author of THE SUMMERLAND, available at
www.atlanticbridge.net. She enjoys cooking, having tested this recipe on herself and her
husband more times than they can count over the course of many a football season.
Author's URL: http://www.geocities.com/terrischaefer
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