Tuesday, September 30, 2008
Golden Chili with Carmelized Onions and Sausage
I made this recipe late last week and oh-my-goodness it smelled amazing simmering in our kitchen. I originally set out to develop a new white chili recipe, but after some toying and mixing, I ended up with more of a golden color.
Golden Chili with Carmelized Onion and Sausage
2 onions, chopped
1 T olive oil
4 cloves of garlic, chopped
2 jalepenos, deseeded and minced
2 t ground cumin
1 T ancho chili powder (regular is fine too)
2 t chili powder
1/2 t ground oregano
1 1/4 pounds (one package) of Turkey Italian Sausage
2 c of chicken broth
2 - 15 oz cans chickpeas
1 -15 oz can pinto beans
1 - 15 oz can creamed corn
In a large stock pot, heat the oil to medium heat and add the onion. Cook until carmelized, about 10 minutes. Add the garlic, jalepeno, cumin, chili powder and oregano, cook for another 2-3 minutes. Add the sausage, breaking it up with the spoon into small pieces (make sure you remove the casing first to make this easier). Once the sausage is browned and no longer pink inside, deglaze the pan (basically, just pour the broth into the hot pan) and scrape the pan to get all those yummy bits off the bottom. Add 1 can of the chickpeas and the pinto beans.
In a blender, puree the 2nd can of chickpeas and creamed corn*. Add the mixture to the chili. Simmer for about 15 minutes, or until the chili is the desired consistency. The great thing about chili, if it gets too thick, just add some chicken broth or even a beer to thin it out.
Top with shredded cheese, sour cream and green onion.
*pureeing the corn and chickpeas gives the chili a better consistency and adds two "hidden" vegetables to the chili.