Six shooter chili
12 Servings
Ingredients
| Quantity | 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 |
Directions
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.