Fast sausage and beef chili
Chatelaine
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© Royalty-Free/Masterfile
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.
Ingredients
-
olive oil
-
4
Italian
sausages
-
500 g
ground beef
, preferably lean
-
3
garlic cloves
, or 2 tsp bottled chopped garlic
-
2
green
bell peppers
-
1
large
onion
-
1 tbsp
chili powder
-
1 tbsp
ground
cumin
-
796-mL can
whole
tomatoes
, including juice
-
1 cup
salsa
-
1 cup
frozen
corn kernels
, optional
-
540-mL can
black
beans
, or red kidney beans
-
1/2 cup
chopped
cilantro
, optional
Instructions
- 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)
- Calories
- 283,
- Protein
- 19 g,
- Carbohydrates
- 16.3 g,
- Fat
- 16.2 g,
- Fibre
- 5 g,
- Sodium
- 733 mg.
Tomorrow’s lunch
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.
