From Lawrence Peters
The dapper Lawrence Peters is a country singer, songwriter, DJ, and drummer. When he’s not tending bar at the Hideout he’s playing music or spinning records somewhere around town. Or, just maybe, he’s making chili — like this tasty blend, which he served at Soup & Bread on (eep) February 23.
1/2 cup chopped red onion
3-5 cloves garlic, crushed
some ground black pepper
about 1 tablespoon olive oil
1 lb ground bison meat or lean ground beef
2 tablespoons chili powder
1 teaspoon ancho chili powder
1 teaspoon powdered chipotle pepper
1 tablespoon rubbed sage
3 bay leaves
3 cups uncooked squash, cubed (I used butternut)
3 1/2 cups cooked black beans (I use canned beans, reserving juice and adding to taste)
3 1/2 cups cooked white kidney beans (I use canned beans, reserving juice and adding to taste)
2 cans (28 oz. each) fire roasted tomatoes, with juice, chopped
12 oz. beer (I used a medium-bodied ale, but use whatever sounds good to you)
water, as needed
In a large stockpot, saute the onion and garlic in olive oil. When slightly translucent, add bison, and enough black pepper to cover the meat. Add chili powder, ancho and chipotle pepper, and cook meat until brown.
Add all other ingredients, and simmer until squash is tender – about three hours. Add salt to taste.
Note: The chili should be thick and savory, but not dense, and it should have a little kick to it. I usually serve this over some chopped rapini, cooked al dente in a little chicken stock.