Galley Wench's Spice-Sea Chili Recipe

Name: Galley Wench's Spice-Sea Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef, lean; 12 lb lean pork sausage (I use Jimmy Dean); 1 tablespoon vegetable oil; 1 (15 ounce) can diced tomatoes; 1 (8 ounce) can tomato sauce; 2 (15 ounce) cans black beans, divided; 1 large fresh poblano pepper, diced; 1 medium diced onion; 2 garlic cloves (pressed); 1 chipotle chile, in adobo seasoning (diced and seeded, adjust to taste); 1 teaspoon adobo sauce (adjust to taste); 1 tablespoon ground cumin powder (adjust to taste); 1 tablespoon chili powder (adjust to taste); 1 tablespoon ground ancho chili (adjust to taste); 1 teaspoon oregano; 1 tablespoon cocoa (I use Hershey's Dark cocoa); 12 ounces beer, dark (or broth, use as needed); 1 tablespoon brown sugar; ¼ cup cilantro, chopped (optional); 1 lime, juce of; cilantro cream (Cilantro Cream); sour cream; cilantro

Servings: persons

1 lb ground beef, lean
12 lb lean pork sausage (I use Jimmy Dean)
1 tablespoon vegetable oil
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 (15 ounce) cans black beans, divided
1 large fresh poblano pepper, diced
1 medium diced onion
2 garlic cloves (pressed)
1 chipotle chile, in adobo seasoning (diced and seeded, adjust to taste)
1 teaspoon adobo sauce (adjust to taste)
1 tablespoon ground cumin powder (adjust to taste)
1 tablespoon chili powder (adjust to taste)
1 tablespoon ground ancho chili (adjust to taste)
1 teaspoon oregano
1 tablespoon cocoa (I use Hershey's Dark cocoa)
12 ounces beer, dark (or broth, use as needed)
1 tablespoon brown sugar
¼ cup cilantro, chopped (optional)
1 lime, juce of
cilantro cream (Cilantro Cream)
sour cream
cilantro

1
In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces.
2
Drain of excess grease.
3
Add poblano pepper and cook for about 2 minutes.
4
Stir in tomatoes, tomato sauce, brown sugar, 1 cup beer and one can of black beans.
5
Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa.
6
Bring to a boil, cover and turn down to a simmer and cook for 35 - 45 minutes, adding additional beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).
7
Drain the remaining can of beans and lightly mash.
8
To thicken, add the crushed black beans and adjust spices and liquid as needed.
9
Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.
10
Garnish with Cilantro Cream Recipe http://www.recipezaar.com/171578.
11
Serve with cornbread or tortillas.

3831

kcal

Calories

219

Fat

Carbs

397

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 lb ground beef, lean, 12 lb lean pork sausage (I use Jimmy Dean), 1 tablespoon vegetable oil, 1 (15 ounce) can diced tomatoes, and more.

Yes, Galley Wench's Spice-Sea Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Galley Wench's Spice-Sea Chili

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