S&W Kick-Off Chili

⁽¹⁾

Delicious chili made with succulent beef, sausage, tomatoes and kidney beans. Great served by itself or with a bread bowl!

60 minutes Prep: 20 minutes Cook: 40 minutes

524 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1	pound	beef	ground
1	pound	pork sausage	ground
1	each	onion	coarsely chopped
2	cloves	garlic	minced
1	each	sweet bell pepper	cut into 3/4 inch chunks
1	pound	smoked sausage	cut into 3/4 inch chunks
1	tablespoon	oregano	ground
3	tablespoons	chili powder
1	teaspoon	coriander	ground
1 1/2	teaspoon	celery seeds
2	cans	tomatoes, canned with juice	ready-cut tomatoes, undrained
2	cans	kidney beans	red
1/3	cup	cornmeal
12	ounces	mozzarella cheese	or cheddar cheese, shredded, for garnish

Directions

Brown ground beef and ground pork sausage with onions and garlic in a large heavy pot or Dutch oven over medium heat. Add bell pepper and smoked sausage chunks. Continue cooking 5-10 minutes, then reduce heat to low and drain fat. Blend in spices and tomatoes. Simmer 5-10 minutes. Stir in kidney beans.

In a bowl, blend a little reserved bean liquid with corn meal to consistency of pancake batter. Mix with chili and simmer 10-15 minutes, stirring occasionally. Spoon into serving bowls and top generously with shredded cheese. Serves 12.

Reviews

This is the best chili recipe! Good and meaty. I initially got it out of the ads a few years back, and since lost it. I panicked! Thanks to RecipeLand.com, I now have it again!
over 9 years ago

-2

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Nutrition Facts

Serving Size 205g

Amount per Serving

Calories 524 59% of calories from fat

	% Daily Value*
Total Fat 35.0g	53%
Saturated Fat 14.0g	68%
Trans Fat 0.0g
Cholesterol 98mg	33%
Sodium 1413mg	59%
Total Carbohydrate 17.0g	6%
Dietary Fiber 2.0g	7%
Sugars 3.0g
Protein 36.0g	72%

Vitamin A	15%		Vitamin C	59%
Calcium	29%		Iron	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This recipe is easy and delicious!! We made a few changes: used thin chicken breasts (or you can pound them flat), add grated ginger, less soy sauce, substitute honey for the suger and chili oil for the cayenne pepper. We ate it with veggie fried rice (made in the same wok for easy cleanup). Yum!

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