This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cha-Cha Chili
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- #55352
Texas meets Tuscany. Ground beef and chili powder duke it out with Italian sausage and oregano in the chili pot, and the winner is: you!
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 tablespoons olive oil
1 pound bulk sweet Italian sausage
1 pound ground beef
1 large onion, coarsely chopped
1 green bell pepper, seeded, and diced
1 red bell pepper, seeded and diced
2 tablespoons finely chopped garlic
1/2 cup tomato paste
1 dash Tabasco sauce
1/4 cup chili powder
2 tablespoons ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons dried oregano
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
2 cans (20 ounce size) diced Italian plum tomatoes, undrained
1 can (16 ounce size) black beans, rinsed and drained
1 can (16 ounce size) dark red kidney beans, rinsed and drained
1 teaspoon salt, or to taste
1/2 cup chopped fresh cilantro
sour cream
grated cheese
thinly sliced green onion
directions
Heat the oil in a large pan over medium heat. Add the sausage and ground beef. Cook, stirring frequently to break up the meat, for 5 minutes. Add the onion, bell pepper, and garlic. Cook, stirring frequently, until the meat is browned and the vegetables are soft, about 10 more minutes. Drain off any excess grease.
Add the tomato paste, Tabasco, chili powder, cumin, cinnamon, oregano, crushed red pepper flakes, and black pepper. Cook, stirring frequently, for 2 minutes.
Add the tomatoes and their juices. Mix well then let the chili simmer, uncovered, for 15 minutes.
Add the black beans and kidney beans and cook for 15 minutes or until heated through. Add the salt and cilantro. Serve the chili in individual bowls with sour cream, grated cheese, and/or sliced green onions.
nutrition data
Nutritional data has not been calculated yet.
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