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Chili! Recipe

by Catherine Pappas

Ingredients

29 oz. can red kidney beans – drained 4 roasted jalapeño peppers – with seeds (stem removed) 1 bell pepper - roasted 3 tablespoons cornmeal 1 tablespoon dried oregano 1 tablespoon ground cumin 1 tablespoon cocoa powder 2 ½ cups chicken broth

1 large yellow onion 4 cloves garlic – crushed & chopped 1 pint grape tomatoes 1 tablespoon molasses 8 links of fresh sausage – (4 hot, 4 sweet) 1 bottle of beer Olive oil – for drizzling

Directions

1. Preheat oven to 350:
2. Bake the sausage in the oven.
3. In a food processor combine the bell pepper, jalapeño peppers, cornmeal, oregano, cumin cocoa and process until finely ground. Add the chicken broth slowly until a smooth paste forms. Transfer to a small bowl and set aside. Place onions and the grape tomatoes in the now empty food processor and pulse until roughly chopped.
4. Heat a few drizzles of olive oil in a large frying pan or a cast iron pan. Add onion and tomatoes and cook, about 10 minutes. Add garlic and continue to cook. Add the chili paste, and molasses, stir until chili paste is thoroughly combined. Add the beans and reduce heat to a simmer.
5. Remove sausage from the oven and cut it up. Add the beer to the pan and loosen all of the browned bits from the pan. Transfer the beer to the chili. Add the sausage to the chili and continue to simmer.
6. Simmer on the stove for about 1-2 hours, slightly covered.

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