Chunky beef and sausage chili
52
- Prep Time10 min
- Total Time10 h
- Makes6 servings
Andreas Trauttmansdorff
A tummy-warming chili is irresistible when the weather turns cold. This one kicks up the heat with Italian sausage and a winning mix of spices, including a hint of cinnamon.
Ingredients
796-mL can diced or whole tomatoes
156-mL can tomato paste, about 2/3 cup
5 garlic cloves, or 1 tbsp bottled chopped garlic
2 onions, coarsely chopped
2 tbsp chili powder
1 tsp cinnamon
1 tsp dried oregano leaves
1 tsp cayenne pepper
1/2 tsp salt
1/4 tsp allspice, optional
4 hot Italian sausages
500 g cubed stewing beef
2 green bell peppers, chopped
540-mL can bean medley
Instructions
Drain tomatoes. Place in bowl of slow cooker. If using whole tomatoes, break up. Stir in tomato paste, garlic, onions and seasonings. Cut each sausage into 4 or 5 pieces. Stir in along with beef and peppers.
Cover and cook until beef is very tender, 4 to 6 hours on high or 8 to 10 hours on low. Then rinse and drain beans and stir in. Cover and cook until hot, 5 to 10 minutes. Ladle into bowls and serve with dollops of sour cream, grated cheddar or chopped avocado. Chili will keep well, covered and refrigerated, up to 5 days or freeze up to 3 months.
Nutrition (per serving)
Calories 447, Protein 33.8g, Carbohydrates 30.2g, Fat 22.2g, Fibre 8.8g, Sodium 1086mg.
A tummy-warming chili recipe is irresistible when the weather turns cold. This one kicks up the heat with Italian sausage and a winning mix of spices, including a hint of cinnamon.
Freshen Up
Stir in 1 cup (250 mL) chopped fresh coriander or 2 coarsely chopped plum tomatoes along with beans.
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