Friday, November 16, 2012

Tasso Beer Chili

Tasso Beer Chili
by Rebbekkah Fisher

1 Tablespoon vegetable oil
2 pounds Teet's Smoked Pure Pork Tasso, cut into 1/2-inch pieces
1 onion, chopped
1 Tablespoon minced garlic
1 Tablespoons chili powder
2 teaspoons ground cumin
1 4-ounce can green chilies
1 12-ounce bottle dark beer
2 28-ounce cans diced tomatoes, crushed, and their juices
3 Tablespoons tomato paste
1 teaspoon sugar
4 cans red kidney beans, drained and rinsed
Salt and freshly ground black pepper
1 cup grated sharp cheddar cheese
finely chopped green onions

In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.

Add the chilies, tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally. Season with salt and freshly ground black pepper, to taste.

Sprinkle each serving with grated cheese and green onions, and serve hot.

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