Spicy Sausage Chili
Prep time: 
Cook time: 
Total time: 
Serves: 17
SUPER spicy, traditional chili. If you love fiery, this is for you!
  • 3 poblano chiles, roasted, peeled, chopped
  • 1 Tbsp unsalted butter
  • 1 Tbsp extra-virgin olive oil
  • 2 red bell peppers, diced
  • 2 jalapenos, minced
  • 2 (4 oz) cans mild green chiles
  • 2 yellow onions, diced
  • 8 cloves garlic, minced
  • 1 lb ground chicken breast
  • 1 lb turkey Italian sausage (sweet or spicy), casings removed
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3 ½ Tbsp chili powder
  • 1 Tbsp chipotle chili powder
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp cayenne pepper (omit or use less to reduce heat)
  • 1 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • 2 cups tomato sauce
  • 1 cup tomato paste
  • 12 oz beer
  • 1 ½ + ¼ cups low-sodium chicken stock, divided
  • 1 (15.5 oz) can pinto beans, drained and rinsed well
  • 1 (15.5 oz) can low sodium black beans, drained and rinsed well
  • 2 (15.5 oz) cans chili beans (mild or hot), with juices
  • ¼ cup cornmeal
  1. Place peppers under broiler or over gas flame burner until peppers are blackened on all sides. Immediately place peppers into a plastic bag, seal, and allow to cool. Once peppers are cool, peel off papery skin from the peppers, then dice peppers.
  2. Meanwhile, in large stock pot over high heat, add butter and oil. Once melted and hot, add bell pepper, jalapeno, poblano, chiles and onion and cook for about 5 minutes, or until mixture has released its juices and started to caramelize. Add garlic and sauté one minute longer.
  3. Add ground chicken and sausage to brown and stir gently, breaking up the meat into small crumbles. Cook until meat is browned and cooked through, about 7 to10 minutes.
  4. Add onion powder, garlic powder, chili powders, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and 1.5 cups chicken stock. Add beans, lower heat and simmer for 2 hours.
  5. Combine cornmeal and last ¼ cup of chicken broth in a small bowl. Add to chili and let thicken for about 15 minutes.
Recipe submitted by Ashley K.
Nutrition Information
Serving size: 1 cup Calories: 230 Fat: 5.3 Carbohydrates: 27.8 Sugar: 4.9 Sodium: 831 Fiber: 8.3 Protein: 18.2 Cholesterol: 37
Recipe by Prevention RD at https://preventionrd.com/2013/09/4th-annual-chili-contest-entry-2-spicy-sausage-chili/