Healthier Boilermaker Tailgate Chili

This chili has always been great during football season–and the rest of the year! But I like to make it a little healthier by reducing the fat and sodium content. Sprinkle with red onion, cilantro or diced avocado (optional).

INGRIDIENT

2 pounds extra-lean ground beef

1 pound chicken sausage, casings removed

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chile peppers, seeded and chopped

½ cup beer

¼ cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce (such as Tabasco®)

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

3 cups baked tortilla chips

DIRECTION

Step: 1

Crumble ground beef and chicken sausage into a large stock pot over medium-high heat; cook and stir until evenly browned, 10 to 12 minutes. Drain excess grease.

Step: 2

Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add onion, celery, green bell pepper, red bell pepper, chile peppers, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, ground pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat, stirring occasionally, for at least 2 hours.

Step: 3

Taste and adjust salt, ground pepper, and chili powder in necessary, after 2 hours. Ladle into bowls and top with baked tortilla chips to serve.

NUTRITION FACT

Per Serving: 474 calories; protein 32g; carbohydrates 44.9g; fat 19.8g; cholesterol 67.3mg; sodium 1587.7mg.

The word “stew” can process to both a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.

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