Pinto Bean Chili With Mexican Sausage |
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Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 12 |
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Beth Hensperger Ingredients:
2 tablespoons olive oil |
1 lb fresh chorizo sausage |
2 large white onions, chopped |
3 garlic cloves, minced |
3 tablespoons dried ancho chile powder |
1 tablespoon ground cumin |
2 teaspoons ground coriander |
3 (28 ounce) cans whole tomatoes, undrained |
2 (6 ounce) cans tomato paste |
3 medium yellow bell peppers or 3 medium red bell peppers, chopped |
1 bay leaf |
4 (15 ounce) cans pinto beans, rinsed and drained |
salt, to taste |
red pepper flakes, to taste |
1/4 cup chopped fresh cilantro |
shredded sharp cheddar cheese |
grated queso fresco |
diced tomato |
minced scallion |
minced red onion |
sour cream |
chopped fresh cilantro |
lime wedge |
Directions:
1. In a large skillet over medium-high heat, heat the olive oil; cook the sausage until the meat is no longer pink, about 15 minutes; drain on paper towels and when cool, thinly slice.
2. To the skillet, add onions and garlic; cook/stir until tender, add in chile powder, cumin, and coriander; stir and take care not to burn.
3. Add in the whole tomatoes with their juices and swish around to combine all the spices; pour everything into a large slow cooker.
4. Add in tomato paste, bell peppers, bay leaf, and beans; stir to combine.
5. Add in sausage slices.
6. Cover and cook on LOW for 9-12 hours, stirring occasionally.
7. During the last hour, season to taste with salt and red pepper flakes, and add the cilantro.
8. If the chili is too thin, leave the lid off and cook a bit longer.
9. Serve with the toppings of your choice.
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