Recipe: six shooter chili
Six Shooter Chili
1 pound ground beef
1 pound ground pork sausage
1 large onion, coarsely chopped
2 garlic cloves, minced
1 large bell pepper, cut into 3/4-inch chunks
1 pound smoked sausage, cut into 3/4-inch chunks
1 tablespoon ground oregano
3 tablespoons chili powder
1 teaspoon ground coriander
1 1/2 teaspoons celery seed
2 cans diced tomatoes, undrained
2 cans red kidney beans, drained (reserve liquid)
1/3 cup yellow cornmeal
12 ounces shredded mozzarella or Cheddar cheese, for garnish
Brown ground beef and ground pork sausage with onions and garlic in a large heavy pot or Dutch oven over medium heat.
Add bell pepper and smoked sausage chunks. Continue cooking 5-10 minutes, then reduce heat to low and drain fat.
Blend in spices and tomatoes. Simmer 5-10 minutes. Stir in kidney beans.
In a bowl, blend a little reserved bean liquid with cornmeal to consistency of pancake batter. Mix with chili and simmer 10-15 minutes, stirring occasionally.
Spoon into serving bowls and top generously with shredded cheese.
Nutrition information per serving: 530 calories; 30 grams protein; 32 grams carbohydrates; 10 grams fiber; 90 milligrams cholesterol; 1650 milligrams sodium