Dinner at the Beasties: Mexican Black Bean & Sausage Chili.

[Beware the Beast Man]

:9

Should be done in about 45 minutes. I got the recipe from Cooking Light magazine. I tried a bit of it and it tastes killer!

PS- I couldn't have done it without the assistance of my sous chef Cathyclysmic. :)

Here's the recipe:
Mexican Black Bean Sausage Chili
From


You may need to thin the chili with water if you've made it ahead. Or combine the sausage ingredients in advance, and finish the chili later.

Sausage:
1 1/2 tablespoons Hungarian sweet paprika
2 tablespoons minced garlic
3 tablespoons dry red wine
2 tablespoons sherry vinegar
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
Dash of kosher salt
3/4 pound lean ground pork
3/4 pound ground turkey breast

Chili:
2 tablespoons olive oil
2 cups diced onion (about 2 medium)
1 tablespoon ground cumin
1 tablespoon finely minced garlic
2 teaspoons dried oregano
3 canned chipotle chiles in adobo sauce, minced
4 (15-ounce) cans black beans, rinsed and drained, divided
3 cups fat-free, less-sodium chicken broth, divided
3 cups water
2 (14.5-ounce) cans no salt-added diced tomatoes, drained
1/4 cup freshly squeezed lime juice
1/4 cup very finely chopped cilantro, divided
Low-fat sour cream (optional)
Sliced green onions (optional)

To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

Yield: 6 servings

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1141996

[Fenris]

1. I'd hate to be anywhere near your home tonight.

:P

[Beware the Beast Man]

2. The last time we made anything with chipotles in adobo sauce,

it became fodder for asthmaticeog's "TMI" thread. :D

[Fenris]

3. Ah yes, the meal that "burned upon reentry"

:D

[asthmaticeog]

4. Sounds awesome.

:patriot:

[Beware the Beast Man]

6. It was.

I will definitely have to make it again sometime, like if there is another DU Meetup/chili cookoff...

[Cathyclysmic]

5. It's official, the chili was great

and really filling. I only had one cup and I'm full.

Thanks, Beast Man for making something new.

[EstimatedProphet]

7. SA-WEET!

I'm copying the recipe!

[Beware the Beast Man]

8. I had you in mind when I posted this, my fellow gourmet!

:hi:

[EstimatedProphet]

9. I am honored, sir