One of the traditions of Campus Ministries since 1993 has been our famous Chili Dinners.  These dinners are held three times a year for the Resident Advisors and the Interfaith Council.  They started out small and have blossomed into a full fledged feast for all the senses complete with 3 kinds of chili, multitudes of other yummy nibbles and of course lots of tacky multi-colored chili lights (the Chaplain's true weakness) which hang throughout the lower level of the Interfaith Center.  Over the years there have been many requests for Sharon's original recipe so here it is in both meat and veggie forms.  Oh one last thing,  although you can follow the ingredients to the letter, it won't work unless you add an element of joy.  Smile as you chop and sniffle with the onions, blast some music during cooking and remember to savor the peppers as well as the moments.  Prepare to enjoy!

Black Bean Chili w/meat

(Warning: The quantities listed are not absolutely accurate because Sharon never uses measurement devices to guide her chili making.  She'd never make it as a scientist at Hopkins, which for anyone who knows her, would come as no big surprise.)

• 1 lb. very lean ground beef
• 1 onion (chopped)
• 2 cloves of garlic (minced)
• 1-2 tablespoons of chili powder (add more to taste)
• 1 tablespoon of oregano
• ½ bottle of beer (preferably Mexican) or "near beer" or 1 cup of beef broth (your personal preference)
• 3-4 cans of black beans (drained & rinsed)
• 1 large can, 28oz of whole tomatoes
• 2 cups of coarsely chopped bell peppers or assorted colors (red, green, yellow, orange)
• salt and pepper to taste

  brown beef, midway through add onion and garlic and continue to saute
  drain fat
  add beer or broth and spices
  cook everything down so liquid evaporates
  smoosh and add tomatoes
  bring to boil, then simmer some more (maybe an hour or so)
  add beans and simmer some more
  add peppers 30 minutes before serving

This goes great with corn bread or muffins.  Make sure to have grated cheese and sour cream available to really create a frenzy of food fun!

Veggie Black Bean Chili

Basically the same recipe except...

•   omit beef (duh)
•   add some cilantro and cumin, about 1 teaspoon of each
•   add habanaro pepper, ½ diced small
•   add pinto and cannelli beans
•   small can of V-8 juice
•   cayenne for extra heat

BOTH OF THESE RECIPES ARE DRIVEN BY THE SEASONAL AVAILABILITY OF PEPPERS.  THE MORE COLORFUL, THE BETTER FOR TASTE AND SIGHT!

NEW!!! Spicy Chicken Chili

Basically the same recipe except...

•   1 - 12oz pack of spicy jalapeno chicken sausage
     (I use Trader Joe's brand, it is precooked)
•   1 - 12oz pack of sweet italian sausage
     (Again, Trader Joe's brand is chicken and precooked)
•   2 - cans of pinto beans
•   1 - can of white cannellini beans
•   1 ½ cups of fresh hot salsa
•   1 ½ tablespoons of chili powder

That is it!

Crumble the sausage into a large pot (remember it is already cooked). Add beans, salsa, and chili powder and heat. If you need more liquid, add more salsa or juice from cans of beans.

Serves 6