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Category: Chili
Prep Time: Cook Time: Total Time:
2 teaspoons canola oil
1 cup chopped onion
2 tablespoon minced garlic
8 oz pork mild Italian sausage with casings removed
1 lb. 80% lean ground beef
1 tablespoon chili powder
1/2 teaspoon dried oregano
1 teaspoon ground cumin
2 poblano chilies, seeded and finely chopped
1 bay leaf
2 cup chicken stock
1 can Guinness beer
2 14 oz cans diced tomatoes with green chilies, not drained
If needed, 28 ounce can fire roasted crushed tomatoes
1 15 oz can black beans with chili sauce (if available) or 1 15 oz can black beans, rinsed and drained
1 15 oz can pinto beans, rinsed and drained
1 15 ounce can kidney beans, rinsed and drained
1 15 ounce can chili beans with sauce
1/2 cup coarsely chopped fresh cilantro
1/4 cup light sour cream
1. Heat a large pan with canola oil. Add onion & garlic and saute.
2. Remove casings from sausage, add sausage to pan.
3. Stir in chili powder, oregano, cumin, poblanos, and bay leaf.
4. Cook until sausage is browned, stirring to crumble sausage.
5. Add 1 cup stock, tomatoes, and beans. Bring to a boil, reduce heat, and simmer for 25 minutes.
6. If it needs to be thickened, combine flour and 2 tablespoons of chicken stock, stirring with a whisk to form a slurry. Add slurry to chili, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened. Remove from heat; stir in cilantro and black pepper. Discard bay leaf and serve with sour cream and Mexican cornbread! I added jalapenos and Mexican cheese to the Jiffy Mix.
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* Guinness Beefy Poblano Italian Sausage Chili*
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Medium Heat Chili
Category: Chili
Prep Time: Cook Time: Total Time:
2 teaspoons canola oil
1 cup chopped onion
2 tablespoon minced garlic
8 oz pork mild Italian sausage with casings removed
1 lb. 80% lean ground beef
1 tablespoon chili powder
1/2 teaspoon dried oregano
1 teaspoon ground cumin
2 poblano chilies, seeded and finely chopped
1 bay leaf
2 cup chicken stock
1 can Guinness beer
2 14 oz cans diced tomatoes with green chilies, not drained
If needed, 28 ounce can fire roasted crushed tomatoes
1 15 oz can black beans with chili sauce (if available) or 1 15 oz can black beans, rinsed and drained
1 15 oz can pinto beans, rinsed and drained
1 15 ounce can kidney beans, rinsed and drained
1 15 ounce can chili beans with sauce
1/2 cup coarsely chopped fresh cilantro
1/4 cup light sour cream
1. Heat a large pan with canola oil. Add onion & garlic and saute.
2. Remove casings from sausage, add sausage to pan.
3. Stir in chili powder, oregano, cumin, poblanos, and bay leaf.
4. Cook until sausage is browned, stirring to crumble sausage.
5. Add 1 cup stock, tomatoes, and beans. Bring to a boil, reduce heat, and simmer for 25 minutes.
6. If it needs to be thickened, combine flour and 2 tablespoons of chicken stock, stirring with a whisk to form a slurry. Add slurry to chili, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened. Remove from heat; stir in cilantro and black pepper. Discard bay leaf and serve with sour cream and Mexican cornbread! I added jalapenos and Mexican cheese to the Jiffy Mix.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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