Stout And Spicy Sausage Chili Recipes

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SAUSAGE CHILI



Sausage Chili image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 24

1 tablespoon vegetable oil
2 pounds Andouille, or other spicy, smoked link sausage, cut into 1/2-inch pieces
2 cups chopped yellow onions
1 tablespoon minced garlic
2 tablespoons chili powder
1 tablespoon Essence, recipe follows
2 teaspoons ground cumin
1 (12-ounce) bottle dark beer
1 (28-ounce) can whole tomatoes, crushed, and their juices
1 (28-ounce) can whole tomatoes, crushed, and their juices
3 tablespoons tomato paste
1 teaspoon sugar
6 cups cooked red kidney beans, drained and rinsed
Salt and freshly ground black pepper
1 cup grated cheddar cheese, garnish
1 cup finely chopped green onions, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.
  • Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste.
  • Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SLOW-COOKED CHUNKY CHILI



Slow-Cooked Chunky Chili image

Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days. -Margie Shaw, Greenbrier, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

1 pound ground beef
1 pound bulk pork sausage
4 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (10 ounces each) diced tomatoes and green chiles, undrained
1 large onion, chopped
1 medium green pepper, chopped
1 envelope taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese, optional
Chopped red onion, optional
Sour cream, optional

Steps:

  • In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

Nutrition Facts : Calories 329 calories, Fat 13g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1158mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 21g protein.

SPICY CHILI



Spicy Chili image

This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 12 servings (3 quarts).

Number Of Ingredients 18

1-1/2 pounds ground beef
1-1/2 pounds bulk Italian sausage
3 cans (14-1/2 ounces each) stewed tomatoes
2 cans (16 ounces each) kidney beans, rinsed and drained
1 cup chopped onion
1 large green pepper, chopped
1 can (6 ounces) tomato paste
2 jalapeno peppers, finely chopped
2 tablespoons chili powder
2 tablespoons white vinegar
1 tablespoon spicy brown mustard
1 tablespoon dried oregano
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon paprika
Sour cream, optional

Steps:

  • In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

STOUT AND SPICY SAUSAGE CHILI



Stout and Spicy Sausage Chili image

This hearty, 20-minute chili boasts the rich flavor of stout beer and Italian pork sausage.

Provided by Brooke Lark

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 12

1 lb bulk spicy Italian pork sausage
1 bottle (12 oz) stout beer
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon chili powder
1 1/2 teaspoons onion salt
1 1/2 teaspoons ground cumin
1 cup shredded Cheddar cheese (4 oz)
2 medium green onions, chopped (2 tablespoons)

Steps:

  • In Dutch oven or large saucepan, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Stir in remaining ingredients except cheese and onions. Heat to boiling; reduce heat. Simmer about 5 minutes to blend flavors.
  • Sprinkle individual servings with cheese and onions.

Nutrition Facts : ServingSize 1 Serving

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