Fast sausage and beef chili
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Who says chili has to cook for hours to be good? Our lightly spiced big batch simmers to perfection in under an hour. Stash leftovers in small batches in the freezer for quick meals.
, preferably lean
, or 2 tsp bottled chopped garlic
, including juice
, or red kidney beans
- Lightly coat a large wide saucepan with oil and set over medium-high heat. Cut sausages in half and squeeze meat out of casings into pan. Add beef and cook, stirring frequently to break up meat, until no pink remains, about 7 minutes. Meanwhile, mince garlic. Core and seed peppers, then chop. Coarsely chop onion.
- Sprinkle garlic, onion, chili powder and cumin over meat. Stir occasionally until onion starts to soften, 2 minutes. Stir in peppers, tomatoes, salsa and corn. Using a fork or spoon, gently mash tomatoes against side of pan to break up. Bring to a boil, stirring often. Cover, then reduce heat to medium-low. Simmer, stirring occasionally, to develop flavour, about 15 more minutes.
- Meanwhile, drain and rinse beans. Stir beans into chili after it’s simmered 15 minutes. Continue cooking until beans are hot, about 3 minutes. Stir in coriander. Chili keeps well, covered and refrigerated, up to 4 days or in the freezer up to 2 months.
Nutrition (per serving)
- 19 g,
- 16.3 g,
- 16.2 g,
- 5 g,
- 733 mg.
Spoon chili into a tortilla. Top with chopped tomatoes, grated cheese and a dollop of sour cream. Roll tortilla around filling. Heat on medium in the microwave.