Wednesday, May 04, 2005

Mexican Black Bean Sausage Chili

Mexican Black Bean Sausage Chili (Adapted from CL)

For the sausage

12 ounces lean ground pork
12 ounces ground turkey
5 garlic cloves, minced
3 tablespoons dry red wine
2 tablespoons sherry vinegar
1 1/2 tablespoons sweet paprika
2 teaspoons ancho chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/8 teaspoon salt

For the chili

2 tablespoons olive oil
2 cups diced onion
3 garlic cloves, minced
1 tablespoon cumin
2 teaspoons dried oregano
3 chipotle chiles canned in adobo sauce, minced
4 -15 ounce cans black beans, rinsed and drained, divided
3 cups chicken broth, divided
2 14.5 ounce cans fire roasted diced tomatoes
3/4 cup water
1/4 cup freshly squeezed lime juice
1/4 cup minced cilantro

To make the sausage

In a large bowl, mix together pork, turkey, garlic, red wine, vinegar, paprika, ancho chili powder, cumin, oregano, coriander, pepper and salt until combined. Cover and set in the refrigerator overnight.

To make the chili

In a large saucepan, heat oil over medium-high heat. Add sausage mixture and cook until browned, stirring to crumble - about 7 - 10 minutes. Stir in onions, cumin, garlic, oregano and chipotle chiles - cook until the onions are tender, about 4-6 minutes.

In a food processor, add 1 1/2 cups black beans and 1 cup broth - process until smooth. Add the processed beans, whole beans, remaining 2 cups broth, tomatoes and water into the saucepan - bring mixture to a boil. Reduce heat and simmer, partially covered, until the chili becomes slightly thick - about 45 minutes. Stir in lime juice and cilantro.

Makes about 6 hearty servings.

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