After reading my little food post from the other day, Ruth went to the grocery store and bought chili makings (I’ve been promising her chili for awhile). Sweet!

Anyways- Ruth has all sorts of food allergies including beef, most legumes, and bell peppers. Which makes chili kinda hard. So this is the non allergic Ruth version.

Half pound to a pound of ground buffalo
1 Anaheim pepper- chopped
1 poblano pepper- chopped
2 large onions- chopped
lots and lots of chopped garlic (I used an entire head)
3 cans of black soy beans, rinsed and drained
2 large cans of chopped tomatoes
salt, pepper, chili powder, cayenne, a tiny bit of cummin
a splash of apple cider vinegar

In a large skillet, sweat onions and garlic
add meat and brown
add peppers and cook for just a few minutes.

Throw everything into a large crock pot (Thanks Tobes!)including beans and undrained tomatoes and splash of cider.

Season as you like (remember that chili powder intensifies as you cook it) Set to low and cover

Leave overnight. No really- I cook this chili on low for up to 24 hours. The longer it cooks the more the flavors marry and deepen.

It also works with ground beef, or black beans, or kidney beans or no meat (where I put in some corn and extra veggies for fun). You can get creative and use some adobo sauce to get a really deep smokey sweet flavor to the chili. Or if you are too lazy to figure out your own spices- throw in a jar of your favorite salsa.

Serve with copious amounts of cheese.I’m also making homemade garlic tortilla chips to go with this.