Sweat the onions in a little oil (olive oil is good, but vegetable or corn oil works too) over medium heat until the onions start to look soft. Add green pepper, tomatos, corn. Add chili powder to taste (I usually make the top of the soup pot red, but don't layer it on too thick), add about 1 Tbsp (a reasonable splash) of tequila/mescale (this is optional, but I find it adds a nice smoky/spicy flavor), a splash of vinegar (1 tsp to 1 Tbsp -- I go to taste), and a couple of squirts of hot sauce. Stir and heat to boiling stirring frequently -- if you don't stir, something usually sticks and scorches. You can serve it at this point if you want to, but it's better if you let it simmer for awhile.
Serve with a sprinkle of shredded cheese and sour cream.Gretchen M Beck Last modified: Wed Dec 15 15:19:54 EST 2004