15 Bean Sausage Chili. Italian sausage adds plenty of flavour and seasoning to this unusually delicious chilli recipe variation that’s also chock full of a healthy bean mix.
Spouse is still the household chilli expert. Yesterday in a bit of a freezer clean out she added some hot Italian Sausage to her beef chili along with a healthy 15 bean mix instead of the standard kidney beans.
I think this is her best chilli yet!
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- 1 cup dried 15 bean mix or 2 cups canned cooked mixed beans
- 1½ pounds sirloin lean ground beef
- 1½ pounds hot Italian sausage removed from casings if necessary
- 4 tbsp olive oil
- 4 cloves minced garlic
- 1 small red onion diced
- 8 oz beer
- 28 oz can crushed tomatoes
- 14 oz can tomato sauce
- ½ to 1 whole jalapeño pepper finely minced optional
- 1 tsp kosher salt
- 1 teaspoon coarse ground black pepper
- 5 tbsp chilli powder more or less to taste
- 3 tbsp ground cumin
- 6 tbsp molasses
- 2 large tomatoes diced
- 1 large roasted red pepper peeled and diced small
Begin by soaking 1 cup of 15 bean dry mixed beans in water overnight. Simmer in salted boiling water for about 30-40 minutes or until fully cooked. Drain and rinse the beans. (You can use cooked canned mixed beans if you prefer.)
Heat olive oil in a large heavy bottom pot. Toss in lean ground beef and sausage; brown the meat for about 5 minutes. In the last couple of minutes browning add the minced garlic and diced onion.
Next add the beer and simmer for 5 minutes before adding the cooked beans and the remainder of the ingredients except for the red peppers and fresh tomatoes.
Bring to a boil and reduce the heat to minimum. Cover and very slowly simmer the chilli for 1 hour, stirring about every 15 minutes.
Add the fresh diced tomatoes and roasted red pepper and cook for an additional 30 minutes. Serve with grated cheddar cheese, a dollop of sour cream and tortilla chips or crusty bread.
You can use any mix of beans you like in this recipe. Just be sure there is about 2 cups of cooked or canned beans in total.
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