Monday, October 22, 2007

White Bean and Sausage Chili

White Bean and Sausage Chili
Serves 4

By Duskie Estes and John Stewart


2 Tablespoons vegetable oil
1 pound sausage (Chefs Estes and Stewart prefer black pig)  
6 poblano peppers, diced
3 red onions, diced
3 ribs celery, diced
3 carrots, diced
6 cloves garlic, minced
2 Tablespoons chili powder
1 Tablespoon dried oregano
1 Tablespoon ground coriander
1 Tablespoon ground cumin
2 Tablespoons kosher salt
1 28-ounce can chopped tomatoes
6 cups stock
4 cups cooked white beans  


Heat oil in a large skillet over medium-high heat. Add the sausage, peppers, onions, celery, carrots and garlic, and cook, stirring, until golden, about 10 minutes. Add the chili powder, oregano, coriander, cumin and salt, and saute for 5 minutes. Add the tomatoes, stock and beans, and simmer 20 minutes.

   Adapted by

  Yield: 4 Servings

Prep time: 7 minutes

Cook time: 30 minutes

  Round Out the Meal:
With pasta.

  Kid Friendly:
Omit the chili powder.

  Wine Pairing:
A Zinfandel such as the Martinelli from Jack Ass Vineyard.

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