Monday, January 4, 2010

Mexican Black Bean Sausage Chili

We have a lot of cold weather forecasted for the coming week. This is a perfect recipe to warm you up on a cold day. For a lot of leftovers or to feed a small army (or at least 6 - 8 people) make a full recipe. Otherwise, you'll probably want to cut this recipe in half.

A note for the Texans. I know this isn't "Texas" chili. Texas chili doesn't have beans in it. I am not a Texas and I am glad this recipe has lots and lots of beans in it. Curtis and I loved it. Curtis likes it so much he is actually taking the leftovers to work two days in a row (which I think must be some sort of record for him). I made the mistake of adding too many chiles to it for the kids to eat it. I think if I would have only added one, M, at least, would have eaten it.

This is a hearty soup that needs simmer time, so start this about 1 1/2 hours before you want to eat (give yourself 2 hours if you have lots of little distractions pulling on your legs). The last 45 minutes though, you do nothing, except maybe whip up a corn bread to accompany your children.

Mexican Black Bean Sausage Chili
adapted from Cooking Light (basically, un-lightened)

1 1/2 lbs bulk sausage (this is the kind that is formed into links, but looks like ground beef)
2 T olive oil
2 c onions, diced
1 T ground cumin
2 garlic cloves, minced
2 t dried oregano
1 - 3 canned chipotle chiles in adobo sauce, chopped (freeze the unused portion for later use)
4 (15-oz) cans black beans, rinsed and drained
3 c chicken broth
2 1/2 c water
1 (29-oz) can diced tomatoes (with juice)

1 lime cut into 4 wedges
1/4 c cilantro, chopped
sour cream (opt)
grated cheddar cheese (opt)

Heat oil in a large saucepan over medium high heat. Add sausage, cook until browned, stirring to crumble. Add onions, cumin, garlic, oregano, and chiles. Cook 4 minutes or until onion is tender. Place 1 can (1 1/2 c) black beans and 1 c broth in food processor and process until smooth. Add pureed beans, remaining beans, remaining broth, water, and tomatoes to pot. Bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes or until slightly thick. Serve and garnish with a lime wedge, cilantro, sour cream, and/or cheddar cheese.

1 comment:

CeeCee said...

Looks yummy! I'm making Red Beans and Rice for Thursday. I'll save your recipe for another cold front. :)
Funny you mention the chiles. When I was first introduced to Gorditas filled with shredded beef, it was by a family from Mexico. Our hostess put an entire can of chipotles in adobo in about 3 lbs of meat. Needless to say, it was a bit spicy.