I pity you because you haven’t had any of the chili I made Sunday. It was amazing. So I figured I’d share the recipe, because why not? Also because I don’t have a recipe box, but I do have a blog archive, and at some point I’m going to want to make this chili again.

It’s turkey and sausage chili. The turkey is to make it more healthy. The sausage is to even that out a bit. And you might have to sub in some different peppers for the ones I used because I imagine you’re not growing the same peppers I am. You should, though. Mariachi peppers are awesome.

Here are the ingredients:

1 1/2 lbs. Ground turkey
1 lbs. Spicy Italian sausage, loose*
3 15 oz. cans petite cut tomatoes
2 15 oz. cans kidney beans
1 15 oz. can black beans
1 15 oz. can pinto beans
2 15 oz. cans corn
1 large onion, all chopped up
4 cloves garlic, the same way
1 jalapeno pepper, chopped**
1 Mariachi pepper, chopped**
1 hot Portugal pepper, chopped**
1 bottle of beer, preferably lager
2 heaping tablespoons chili powder
2 heaping teaspoons cumin
1 teaspoon black pepper

*– A lot of places sell loose sausage meat, but it’s also easy to just buy sausage, slice open the casing and throw it in the pot. Somehow some people don’t know this. Also I know it sounds weird to use Italian sausage in chili but that’s just because you don’t know.

**- If the peppers are suitably hot you probably want to avoid including too many seeds or else the chili will be overwhelmingly spicy. I didn’t exactly struggle to keep them out of there, but I made sure the big stem with all the seeds didn’t go in.

Here’s the recipe:

1. Brown meat in a large stockpot over medium heat. Drain.

2. Lower heat to low and add everything else. Cook for three hours or so, stirring every so often. Once it starts looking less like a random conglomeration of stuff and more like chili, taste it. Add salt, honey or hot sauce as desired.

Serves a bunch. 8-10? I don’t know. I’ll let you know when we finish eating it, which will be a while since it’s frozen in small portions to be defrosted at various times over the next several months. You might also want to invest in tupperware.

Also, I should note that this is toward the soupy side of chilis. If you like a meatier, less liquidy chili, I dunno, drain all the beans before you dump ’em in there or something.

I don’t have a picture. Damn this chili is good though.

Buy a roll, cut that bastard open from the top, ladle in the chili, dollop on sour cream, turn on TV, watch sports, eat chili.

Bread bowl = edible dish. Less dishes to do, more food to eat. Total win-win.