six shooter chili
- Categories
- Chili
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| 1 pounds | Ground pork sausage |
| 1 large | Onion, coarsely chopped |
| 2 | Garlic cloves, minced |
| 1 large | Bell pepper, cut into 3/4" chunks |
| 1 pounds | Smoked sausage, cut into 3/4" chunks |
| 1 tablespoon | Ground oregano |
| 3 tablespoons | Chili powder |
| 1 teaspoon | Ground coriander |
| 1½ teaspoon | Celery seed |
| 2 cans | S&W Ready-Cut Tomatoes, undrained |
| 2 cans | S&W Dark Red Kidney Beans, drained (reserve liquid) |
| ⅓ cup | Yellow corn meal |
| 12 ounces | Shredded mozzarella or cheddar cheese, for garnish |
Brown ground beef and ground pork sausage with onions and garlic in a large heavy pot or Dutch oven over medium heat. Add bell pepper and smoked sausage chunks. Continue cooking 5-10 minutes, then reduce heat to low and drain fat. Blend in spices and tomatoes. Simmer 5-10 minutes. Stir in kidney beans. In a bowl, blend a little reserved bean liquid with corn meal to consistency of pancake batter. Mix with chili and simmer 10-15 minutes, stirring occasionally. Spoon into serving bowls and top generously with shredded cheese. Serves 12.
Nutrition information per serving: 530 calories; 30 grams protein; 32 grams carbohydrates; 10 grams fiber; 90 milligrams cholesterol; 1650 milligrams sodium.
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