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Weeknight Chili

par HexClad Cookware

Weeknight Chili
Temps de préparation
50 minutes
Taille des portions
8 to 10
Imprimer

Ingrédients

Préparation

Heat the oil in a Hexclad 6.6L Hybrid Deep Sauté Pan over medium-high. Add onion, garlic, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add ground beef and sausage and cook, breaking up meat with back of spoon and stirring occasionally, until meat is cooked through and golden, about 8 minutes. 

Add tomato paste, chili powder, cumin, and oregano and cook, stirring, until fragrant, about 2 minutes. Turn heat to high and pour beer into sauté pan. Cook, until liquid is reduced by half, about 2 minutes. Season generously with salt and pepper. 

Mix in crushed tomatoes, fire roasted tomatoes, sriracha, and 240 ml water and return to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes. Stir in beans and cook until beans are heated through, about 5 minutes more. Serve topped with cheddar, avocado, cilantro, and sour cream.