Red and Black Soup

  • 3/4 lb sweet italian sausage, crumbled
  • one chopped onion
  • 4 cloves garlic, chopped OR two heaping teaspoons of jar garlic
  • 4 cups vegetable broth
  • 14 oz can of black beans, drained and rinsed
  • 1 red bell pepper, seeded and chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • Black pepper to taste
  • 1/2 cup orzo, cooked al dente

Cook onion and garlic, add sausage, cook til done.

Add the rest except the orzo (which you can cook concurrently) and simmer half an hour or so.

Drain the orzo (if you just made it) and add, cook five more minutes.

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(Buffalo) Chili

This is my favorite chili recipe, although it takes about three hours. If you have access to buffalo meat, go for it, that’s the best.

  • 14 oz can chicken broth
  • 3 lbs buffalo stew meat, or flank steak, or a chuck roast, cut in bite size pieces
  • 14 oz can chopped tomatoes
  • 7 oz can diced green chiles
  • 4 cloves chopped garlic OR 1 heaping tablespoon if it’s from a jar
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1 1/2 tbsp chili powder
  • 1 1/2 tbsp black pepper
  • 1 1/2 tsp brown sugar
  • 1 chopped onion
  • 1 chopped green pepper
  • 1 12 oz can corn (I like the kinds with no sugar added)
  • Shredded monterey jack cheese
  • 1-2 limes

Mix all ingredients from chicken broth to brown sugar. Bring to a boil and simmer one hour. Add onions, green pepper and corn. Simmer 2-4 hours.

Add lime juice and cheese to taste, stir til cheese melts, serve.