|Name:||Picnic Chili||Contributor:||Charles Cherry|
|Key words:||chili, veal, turkey, sausage||Category:||Main Dishes|
|Ingredients:||2 lbs ground veal (or turkey)
1 lb sweet Italian sausages, casings removed
2 c coarsely chopped onions
7 Tbsp chili powder
6 large garlic cloves, minced
2 Tbsp ground cumin
1 Tbsp dried thyme
1 Tbsp dried oregano
1/2 tsp dried crushed red pepper
2 14.5-oz cans diced ready-cut tomatoes
1 12-oz bottle of beer
1/4 c tomato paste
3 15-oz cans cannellini (white kidney beans), rinsed and drained
1 c chopped fresh cilantro
Grated cheddar cheese
|Preparation:||Combine ground veal, sausages, onions, chili powder, garlic, cumin, thyme, oregano and red pepper in heavy large Dutch oven. Cook over medium-high heat until meats are cooked through, crumbling with spoon, about 20 minutes.
Mix in tomatoes with their juices, beer and tomato paste. Simmer until thickened, stirring occasionally, about 30 minutes.
Add cannellini and cilantro and simmer 10 minutes. Season with salt and pepper.
|Notes:||Can be made 1 day ahead. Cool 2 hours, cover and refrigerate until cold. Slowly bring to simmer before serving.
Ladle chili into bowls. Serve, passing sour cream and cheese separately.