Here are the chili recipes from the Sunset Serenade.

Texas ‘Yahoo’ chili  1989 Terlingua International Chili Championship Winner

Cincinnati Chili batch 15 by the Grumpy Beer Geek

and last but not least  Herb’s Vegetarian Chili

2 – 8 oz packages portabella mushrooms
1 – 16 oz bag frozen corn kernels
1 – Large can tomato sauce (roughly 28 oz)
1 – Large can black beans (roughly 28 oz)
2 – Medium onions (red or yellow preferred)
4 – Large cloves garlic
2 – Bell peppers (red or orange preferred)
1 – Bottle medium or mild salsa verde (roughly 16 oz)
1  Tbsp.   Cumin
1/4 Tsp.  ground cayenne pepper
1/4 Tsp.  ground chipotle pepper
1  Tsp.  ground white pepper
1  Tbsp.   oregano
1  Pinch cinnamon
Salt and Pepper

– Mix your dry spices (cumin, cayenne pepper, chipotle pepper, ground while pepper, oregano, and cinnamon) and set aside.
– Clean and cut portabellas into roughly 1/4″ cubes.
– Chop and keep separate bell peppers and onions.
– Mince garlic
– Drain and rinse black beans

Heat a large pot over medium heat. Add a small amount of vegetable or olive oil (2-3 Tbsp). Add garlic, onions and bell peppers and saute until the onions are translucent. Add some salt and fresh ground black pepper for flavor (1/8 – 1/4 Tsp.). Stir in salsa verde and let it come to temperature. Add portabellas and dry seasoning mix that you set aside earlier. Cook mushrooms until they give up their liquid. Add in corn and cook until warm. Add in beans and mix them in thoroughly. Stir in tomato sauce. Bring to a slow boil, cover, reduce heat to low and let simmer for an hour.


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