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Stout and Spicy Sausage Chili

(2)
  0 reviews
  • 20 min prep time
  • 20 min total time
  • 12 ingredients
  • 6 servings
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Try this crave-worthy bowl of chili loaded with a lot of sausage and a little spice.

Brooke Lark
February 20, 2012

1
lb bulk spicy Italian pork sausage
1
bottle (12 oz) stout beer
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
1
tablespoon sugar
1
tablespoon garlic powder
1
tablespoon chili powder
1 1/2
teaspoons onion salt
1 1/2
teaspoons ground cumin
1
cup shredded Cheddar cheese (4 oz)
2
medium green onions, chopped (2 tablespoons)

Steps

  • 1 In 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.
  • 2 Sprinkle individual servings with cheese and onions.
  • 1 In 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.
  • 2 Sprinkle individual servings with cheese and onions.

Expert Tips

Turn up the heat! If you like your chili spicy, add 1 finely chopped Fresno chile with the sausage and cook until softened.

For a nonalcoholic version of this chili, substitute an 8-oz can of Muir Glen® organic tomato sauce for the beer.

Nutrition Information

No nutrition information available for this recipe
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