Picnic chili - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground veal |
| 1 | pounds | Sweet Italian sausages, casings removed |
| 2 | cups | Coarsely chopped onions |
| 7 | tablespoons | Chili powder |
| 6 | larges | Garlic cloves, minced |
| 2 | tablespoons | Ground cumin |
| 1 | tablespoon | Dried thyme |
| 1 | tablespoon | Dried oregano |
| ½ | teaspoon | Dried crushed red pepper |
| 2 | 14 1/2-oz cans diced ready cut tomatoes | |
| 1 | 12-oz bottle beer | |
| ¼ | cup | Tomato paste |
| 3 | 15-oz cans cannellini (white kidney beans), rinsed, drained | |
| 1 | cup | Chopped fresh cilantro |
| Sour cream | ||
| Grated cheddar cheese | ||
Directions
Combine ground veal, sausages, onions, chili powder, garlic, cumin, thyme, oregano and red pepper in heavy large Dutch oven. Cook over medium-high heat until meats are cooked through, crumbling with spoon, about 20 minutes. Mix in tomatoes with their juices, beer and tomato paste. Simmer until thickened, stirring occasionally, about 30 minutes. Add cannellini and cilantro and simmer 10 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool 2 hours. Cover and refrigerate until cold. Bring to simmer before serving.) Ladle chili into bowls. Serve, passing sour cream and cheese separately.
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>