Smoked Chili

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READY IN: 2hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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