cynupstateny
Well-known member
Ingredients:
1 lb. ground chicken
1 lb. sweet Italian chicken sausage (I used hot)
Olive oil for cooking
1 large onion, chopped
3 cloves garlic, finely chopped
1 mini sweet pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped (leave the seeds in if you want the heat) ( I had some Hatch chilis in the freezer and used those)
1 1/2 Tbsp chili powder ( i used Mexican medium hot)
1 Tbsp cumin
1/2 Tbsp ancho chili (I skipped it, didn't have any)
1/2 Tbsp smoked paprika
1/2 tsp dried oregano
1 bay leaf
2 Tbsp tomato paste
salt and pepper
1 cup beer ( I used a Belgian pale ale)
1 (14.5 oz can diced tomatoes (I had 2 large fresh so I used those)
1 15 oz. can tomato sauce
1 15 oz. can black beans (I used TJ"s spicy Cuban style)
1 Tbsp chopped cilantro
Garnish:
shredded cheddar
sour cream
chopped cilantro
In large Dutch oven over med heat add olive oil, ground chicken and crumbled chicken sausage; cook until browned and remove from pan. Remove any liquid left in pot.
Drizzle in some olive oil and add onions and tomatoes. Cook until softened then add peppers. Add chili powder, cumin, ancho chili,paprika, oregano, bay leaf, tomato paste. Stir for a minute or tow and add cooked meat. Season with salt and pepper.. Add beer and scrape up fond. Boil for 2 minutes. Add tomatoes, tomato sauce and black beans. Stir in and bring to a boil. Reduce heat to med and cover, leaving the lid ajar. Simmer for 35 minutes. Discard bay leaf and check seasonings. Stir in cilantro (I kept the cilantro on the side for those who don't like it)..Ladle into bowl and garnish with cilantro, grated cheddar and sour cream.
This was really good and everyone liked it. I, personally, thought it had too much chicken. The next time I would add another can of beans and cut back on the chicken
1 lb. ground chicken
1 lb. sweet Italian chicken sausage (I used hot)
Olive oil for cooking
1 large onion, chopped
3 cloves garlic, finely chopped
1 mini sweet pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped (leave the seeds in if you want the heat) ( I had some Hatch chilis in the freezer and used those)
1 1/2 Tbsp chili powder ( i used Mexican medium hot)
1 Tbsp cumin
1/2 Tbsp ancho chili (I skipped it, didn't have any)
1/2 Tbsp smoked paprika
1/2 tsp dried oregano
1 bay leaf
2 Tbsp tomato paste
salt and pepper
1 cup beer ( I used a Belgian pale ale)
1 (14.5 oz can diced tomatoes (I had 2 large fresh so I used those)
1 15 oz. can tomato sauce
1 15 oz. can black beans (I used TJ"s spicy Cuban style)
1 Tbsp chopped cilantro
Garnish:
shredded cheddar
sour cream
chopped cilantro
In large Dutch oven over med heat add olive oil, ground chicken and crumbled chicken sausage; cook until browned and remove from pan. Remove any liquid left in pot.
Drizzle in some olive oil and add onions and tomatoes. Cook until softened then add peppers. Add chili powder, cumin, ancho chili,paprika, oregano, bay leaf, tomato paste. Stir for a minute or tow and add cooked meat. Season with salt and pepper.. Add beer and scrape up fond. Boil for 2 minutes. Add tomatoes, tomato sauce and black beans. Stir in and bring to a boil. Reduce heat to med and cover, leaving the lid ajar. Simmer for 35 minutes. Discard bay leaf and check seasonings. Stir in cilantro (I kept the cilantro on the side for those who don't like it)..Ladle into bowl and garnish with cilantro, grated cheddar and sour cream.
This was really good and everyone liked it. I, personally, thought it had too much chicken. The next time I would add another can of beans and cut back on the chicken