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Stout and Spicy Sausage Chili

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Stout and Spicy Sausage Chili
  • Prep 20 min
  • Total 20 min
  • Ingredients 12
  • Servings 6
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Try this crave-worthy bowl of chili loaded with a lot of sausage and a little spice.
By Brooke McLay
Updated Feb 20, 2012

Ingredients

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Turn up the heat! If you like your chili spicy, add 1 finely chopped Fresno chile with the sausage and cook until softened.
  • tip 2
    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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