In the second installment of the dude dining guide, I am going to weigh in with my own recipe for chili. The sweetness of the coke contrasts very well with the smokiness of the dried ancho chilies.
In a crock pot set on low, add:
1 can Coke
1 can tomato paste
1 can kidney beans (drained)
1 can black beans (drained)
2 diced jalapeno peppers (change to habaneros or aji peppers if you like it more spicy)
3 medium tomatoes, sliced in large chunks
1 small sweet onion (vidalia), diced
1 red bell pepper, diced
1 T red pepper flakes
1 T chili powder
1/2 tsp. cumin
fill small saucepan with 2.5 cups of water and 1 T olive oil and add:
3 large ancho chilies destemmed and de-seeded
1/2 clove of garlic
allow to boil for 10 minutes. Add contents of saucepan (including water) to food processor or blender and blend until smooth. Add to crock pot.
After 4 hours or so cooking on low, add 1/4 bag of sweet white frozen corn and about 1 pound of cooked and diced sausage. Spicy chorizo sausages seem to give the best results, but hot italian style works also. cook on high for 30 minutes, then serve.
A good traditional side is cornbread. When I make it, I use 2 boxes of the Jiffy mix, add a little less milk than the recipe calls for, but add in a small can of creamed corn and a couple of tablespoons of brown sugar, then just bake as directed.
