Here's the chili recipe several have asked for. No, I'm not actually a Texan, so this isn't a "specialty" or a family recipe. It's from "Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day" by the Moosewood Collective; NY: Simon and Schuster, 1994, ISBN 0-671-67992-9.
Red, Gold, Black and Green Chili
35 minutes to prepare; 4-6 servings
1/2 cup bulghur (I use brown rice or couscous; easier to find than bulghur; just cook it up and add it later)
1/2 cup hot water
3 cups undrained canned tomatoes (28 oz. can)
3 TBSP olive oil or vegetable oil
3 cups chopped onions
3 garlic cloves, minced or pressed
1 generous teaspoon ground cumin
1 generous teaspoon chili powder
1 TBSP Tabasco or other hot pepper sauce, or 1/4 tsp cayenne
2 green bell peppers, chopped
2 cups fresh or frozen cut corn
1-1/2 cups drained cooked black beans (14 oz)
1-1/2 cups drained cooked red kidney beans (14 oz)
salt to taste
grated cheddar or Monterrey Jack cheese, optional
chopped fresh cilantro, optional
If using bulghur: place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan. Cover and bring to a boil on high heat, then lower the heat and simmer gently.
While the bulghur cooks, heat the olive oil in a large saucepan.
Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
Chop the tomatoes right in the can and add them to the pan.
Stir in the corn and beans, and heat thoroughly on low heat.
Taste bulghur. When it is cooked but still chewy, add it to the pan with its liquid.
Cover and simmer for a few minutes for the flaors to meld.
Add salt to taste.
Serve plain or topped with grated cheese and fresh cilantro.
Serve with warm tortillas or chips. Leftovers can be used for burrito or pita filling.