This innovative variation on the traditional Chili dish adds the flavor of Hickory Smoked Italian Sausage to create a memorable experience - a gourmet restaurant meal you can make at home.
INGREDIENTS
MacLean’s Hickory Smoking Chips or Pellets
I ½ lbs Italian Sausage
2 tbsp Olive Oil
1 diced red onion
2 cups chopped celery
2 cups diced carrots
2 cups diced red peppers
1-2 diced jalapeño peppers (according to taste)
3 cloves garlic finely chopped
1 can red kidney beans
1 can black beans
1 can or bottle of Stella Artois Beer. If not available, add your own preferred brand.
1 can tomato sauce
1 ½ cups beef broth
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
1 teaspoon paprika
1½ teaspoons salt
½ teaspoon ground black pepper
3 sliced tomatoes
INSTRUCTIONS
Prepare barbecue or smoker by heating to high heat then adding MacLean’s Hickory Smoking Chips or Pellets. As soon as smoke starts, reduce heat and add Italian Sausages to grill, smoking until well done.
While sausages are smoking, add olive oil to a large fry pan and sauté diced onions, celery, carrots and peppers over a medium heat until soft.
Quickly sauté the chopped garlic.
Remove sausages from grill, allow to cool for a few minutes, then cut into small segments and add to the chilli cooking pot.
Add sautéed onions, celery, carrots and peppers to cooking pot.
Add drained kidney beans, black beans, Stella Artois beer, tomato sauce, and beef broth to cooking pot, gently stirring as you do so.
Slowly add herbs, sugar, salt and pepper, stirring thoroughly to ensure even distribution.
Allow the chilli to cook until it reaches a simmer, then reduce heat and cook for 20-30 minutes until it reaches the desired consistency.
Add sliced tomatoes to top of chilli and cook for a further 5 minutes
To serve, ladle the chilli up into serving bowls and pile them high with your favorite toppings. OPTIONAL. This delicious recipe can also be cooked in a Crockpot (slow cooker). Set to cook for 4 or 6 hours.
