Twist and stout with this hot and hearty chili featuring a delicious blend of beer, sausage and spices. Here’s how to pull it together. Cook up a batch of spicy Italian sausage until thoroughly browned.
Add 1-1/2 cups of high-quality stout. No sneaky sipping before the recipe is done!
Add a large can of Muir Glen® crushed tomatoes.
Then toss in some drained black and white beans.
Add onion salt and garlic powder...
And some ground cumin for an added kick of flavor.
A bit of sugar balances the spiciness.
Once your chili simmers, ladle into bowls and serve with shredded cheddar and chopped scallions. Then, dip in and get your stout on!
Ingredients
-
-
1lb bulk spicy Italian pork sausage
-
1bottle (12 oz) stout beer
-
1can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes
-
1can (15 oz) Progresso™ black beans, drained, rinsed
-
1can (15 oz) Progresso™ cannellini beans, drained, rinsed
-
1tablespoon sugar
-
1tablespoon garlic powder
-
1tablespoon chili powder
-
1 1/2teaspoons onion salt
-
1 1/2teaspoons ground cumin
-
1cup shredded Cheddar cheese (4 oz)
-
2medium green onions, chopped (2 tablespoons)
Directions
-
1In 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.
-
2Sprinkle individual servings with cheese and onions.
View Recipe Page