This chilli recipe calls for a few ingredients which might be difficult to find other places in the US, so beside each ingredient which may be hard to source out of NM, there will be a substitution suggestion.


  • 2 cans diced tomatoes
  • 1 large can tomato paste
  • 1 package brautwurst
  • 1 onion, diced
  • 2 bellpeppers, cut into chunks
  • 2 Pasilla peppers/any old pepper which ain't bell or hot
  • 4 Jalapenos, raw NOT pickled
  • 2 Habaneros, ditto
  • 2 handfuls baby carrots
  • 1 bag green chilli/can of green chilli/frozen green chili/don't worry about it
  • 2 cans beef broth/broth/consume/bouillon/some kind of meat water
  • 1 IPA or lager
  • All the beans (I'd advise pinto, garbanzo and kidney)


  • 2 tablespoons unsweetened chocolate powder (very important, do not skip)
  • a shit ton of garlic
  • oregano
  • cumin powder
  • tumeric
  • a shit ton of red chilli powder
  • sage
  • salt
  • pepper


  1. Throw in slow cooker on 6-8 hours. Leave alone.
  1. Throw in a large pot. Put the stove heat on low. Poke with a stick at intervals. Cook for at least 4 hours, or until carrots are super soft. You should be able to cut the brauts with a spoon and a slight bit of pressure.

If it needs liquid, add it, otherwise it's good on low for a long time.

If I was you, I'd serve it with rice or cornbread. And with milk or Tums. For a vegetarian version, add moar beans and use veggie broth.

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