Six shooter 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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