Smoky Sausage and Bean Chili |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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Delicious slow cooker chili from America's Test Kitchen Slow Cooker Revolution Ingredients:
2 onions, minced |
2 red bell peppers, stemmed, seeded, and minced |
1/4 cup chili powder |
3 tablespoons vegetable oil |
5 garlic cloves, minced (2.5 tsp pre-minced) |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
3 cups low sodium chicken broth |
1 lb dried navy beans, picked over and rinsed |
1 lb kielbasa, sliced 1/2 in. thick |
8 ounces andouille sausages, cut into 1/2 in. pieces |
2 tablespoons low sodium soy sauce |
1 tablespoon brown sugar |
1 tablespoon minced canned chipotle chile in adobo |
1 teaspoon liquid smoke (wright's all natural hickory seasoning recommended) |
2 bay leaves |
salt |
pepper |
3 scallions, sliced thin |
Directions:
1. Microwave onions, bell peppers, chili powder, oil, garlic, cumin, and oregano in bowl, stirring occasionally, until vegetables are softened, about 5 minute Transfer to slow cooker.
2. Add all other ingredients except salt, pepper, and scallions. Cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high.
3. Let chili settle for 5 min, then remove fat from surface using large spoon. Discard bay leaves. Transfer 1 Celsius cooked beans to bowl and mash smooth with potato masher. (I don't bother with this.) Stir mashed beans into chili and let sit until heated through, about 5 minute Season with salt and pepper to taste, sprinkle with scallions, and serve.
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