2 (14.5-ounce) cans no salt-added diced tomatoes, drained
1/4 cup freshly squeezed lime juice
1/4 cup very finely chopped cilantro, divided
Low-fat sour cream (optional)
Sliced green onions (optional)
How to Make It
To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.
Have made this many times now. I simplify by substituting turkey Italian sausage for the fresh made. As others have noted I skip the water and don't drain the tomatoes. This comes together quickly and is so flavorful! One of my favorite chili recipes.
Wow! I thought I would like this, but it blew me away. The flavors really play well with each other. Each bite was like a flavor explosion - at first fragrant from the cilantro, then sweet from the green onion and finished off with a kick from the chipotles! The sour cream balanced it all out with a nice velvety texture. I don't mean to ignore the actual chili - it's a solid basic chili (I was actually a bit worried about having no actual chili powder, but it would probably just interfere here).
I cut back a bit on the cumin (maybe 2 1/2 tsp instead of the full Tbsp), used fresh Roma tomatoes instead of canned and omitted the three cups of water entirely. Even with the missing three cups of liquid my cook time was more like two hours to get the chili thickened up enough. Also, I was very heavy-handed with the cilantro and green onion.
This recipe will definitely be in rotation for all of football season and beyond!
Fantastic! Don't add water, use tomato juice. I made sausage balls instead of crumbled, nice! Chilpotle is a must in your pantry. I served 3 units at hospital, garnished with lime wedges, cilantro, sour cream, diced tomatoes and green onion, and CUCUMBER. Colleagues have begged for it again. Served with Fontina Cheese Onion Bread which was on same page in magazine. The most interesting chili, and I am from TX. I have made it for this Superbowl, and will take to work for my chili-starved friends.
I've been making this chili since it was first published and it's a favorite in the family. Making the sausage the night before is worth the pre-planning. Since we don't eat ground beef, I love that this recipe uses ground turkey and ground pork. I use red wine vinegar instead of sherry vinegar. I don't drain the tomatoes and I don't use any water (I don't like runny chili) just 2 cans of chicken broth. We've served it for movie marathons, and informal dinner parties -- it always gets rave reviews.
We made this soupy-chili when the magazine came out, along with the onion/fontina bread on the same page. Did the same combo yesterday but this time simplified the chili prep with Whole Foods' reduced-fat chorizo. Used 5 cans of black beans, undrained tomatoes and 5 cups of broth rather than 3 water/3 broth. Great way to start the weekend.
This is a good recipe. Make sure you follow previous reviewer suggestions and leave out the 3 cups of water unless you like your chilly runny. Next time I make this, I'll puree the entire can of peppers and add them to kick up the heat and add at least one of the cans of tomatoes without draining it. I made the sausage per the directions and think it was worth the extra time and effort. I will definitely make this again.
This chilli has outstanding flavour, very rich and layered. Agree with the other reviewers that the recipe calls for too much water; I used 4 cups stock and no water, and did not drain the canned tomatoes. It was delicious but I'd consider using only 3 cups stock and no water next time.
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