Stampede and chili go together like pork and beans. Or something like that.
MARTY’S SAUSAGE AND BLACK BEAN CHILI
from Classic Pillsbury Cookbook on Mexican cooking
Makes six servings
1 pound/500g bulk chorizo sausage or Italian sausage
1 cup chopped onions
2 garlic cloves, crushed
2 jalapeno chile peppers, seeded and chopped
2 (15-ounce) cans black beans, drained and rinsed
1 (28-ounce) can Italian plum tomatoes, undrained, cut up
1 cup beer or tomato juice
1 tablespoon chopped fresh cilantro
1 teaspoon cumin
2 cups hot cooked rice
4 ounces/125g (about 1 cup) shredded Cheddar cheese
In large saucepan or Dutch oven, combine sausage, onions, garlic and chile peppers. Cook eight to 10 minutes or until sausage is well browned; drain. Stir in remaining ingredients except rice and cheese. Cook over medium heat 30 to 45 minutes or until slightly thickened.
To serve, ladle chili over cooked rice in individual serving bowls; sprinkle with a little or a lot of cheese. For our potluck, Marty skipped the rice part, to make buffet service easier. However, if you don’t want to leave it out, spread it on the bottom of a deep serving dish or casserole and pour beans over top or just stir it right into the beans.