Stout and Spicy Sausage Chili

Stout and Spicy Sausage Chili

Blogger Brooke McLay from Cheeky Kitchen uses a bit of beer, a lot of sausage and a little spice to make a bowl of chili so good, you’ll be tipsy over it! Learn to make this recipe with our how-to article.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6 to 8

servings

1
lb bulk spicy Italian pork sausage
1
bottle (12 oz) stout beer
1
can (28 oz) Muir Glen® organic fire roasted crushed tomatoes
1
can (15 oz) Progresso® black beans, drained, rinsed
1
can (15 oz) Progresso® cannellini beans, drained, rinsed
1
tablespoon sugar
1
tablespoon garlic powder
1
tablespoon chili powder
1 1/2
teaspoons onion salt
1 1/2
teaspoons ground cumin
1
cup shredded Cheddar cheese (4 oz)
2
medium green onions, chopped (2 tablespoons)
  1. In Dutch oven or large saucepan, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Stir in remaining ingredients except cheese and onions. Heat to boiling; reduce heat. Simmer about 5 minutes to blend flavors.
  2. Sprinkle individual servings with cheese and onions.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Turn up the heat! If you like your chili spicy, add 1 finely chopped Fresno chile with the sausage and cook until softened.
For a nonalcoholic version of this chili, substitute an 8-oz can of Muir Glen® organic tomato sauce for the beer.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.