makes 6 servings
With the winter season upon us, it’s the time us Midwestern folk enjoy some warm, comforting chili and soup recipes. While I’ve already shared some of our winter favorites such as the homemade chicken egg noodle soup, and my personal FAVORITE, corn chowder with chilies, this sausage chili recipe is the the best chili I’ve had in awhile.
Heat a large pot over medium-high heat. Coat pan with cooking pray; add salt and beef to pan. Cook 5 minutes or until brown, stirring occasionally. Remove the beef from pan once finished.
Add onion, green onions, green pepper, and sausage to pan; cook for 5 minutes or until sausage becomes lightly browned. Add garlic and saute for 1 minute. Add beer and return beef to the pot.
Stir in chili powder along with remainder of ingredients. Cover the pot, reduce heat to low, and simmer 1 hour stirring occasionally.
Once the sausage chili is complete, serve and top with your choice of shredded cheese and/or Greek yogurt.
Original recipe found at Cooking Light Magazine
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