Smoked Chili
- Ready In:
- 2hrs 20mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 1⁄3 cup diced smoked chicken-apple sausages, such as Aidells (1 link)
- 3⁄4 lb ground pork
- 3⁄4 lb ground beef
- 1 1⁄2 cups chopped yellow onions (about 1 large onion)
- 1 1⁄3 cups chopped fennel (about 1 small bulb)
- 2 tablespoons chopped red chili peppers, such as Fresno peppers
- 4 teaspoons minced garlic (4 to 5 cloves)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon whole fennel seed, toasted
- 1⁄4 teaspoon ground cayenne pepper
- 1 tablespoon tomato paste
- 2 teaspoons sugar
- 1 (32 ounce) can crushed tomatoes with juice
- 1 (25 ounce) bottle smoked beer, such as Schlenkerla Smokebeer (3 cups plus 2 tablespoons)
- 1⁄2 cup dried kidney beans, soaked overnight in water and drained
- 2 teaspoons kosher salt
- sour cream, for garnish
- 6 scallions, white and pale green parts only, thinly sliced
directions
- Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the sausage, pork, and beef. Cook, stirring and breaking up the meat with a wooden spoon, until meat is browned and no bits of pink remain, about 5 to 6 minutes.
- Add the onion, fennel, red chile, garlic, chili powder, cumin, fennel seed, cayenne, and tomato paste, and cook until the vegetables are softened, about 4 to 5 minutes. Stir in the sugar, crushed tomatoes and juice, smoked beer, and soaked kidney beans.
- Bring the chili to a boil, cover the pot, reduce heat to low, and simmer until beans are tender, about 90 minutes. Just before serving, stir in the salt.
- Serve the chili garnished with sour cream and sliced scallions, and, of course, with a glass of smoked beer.
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California