Beef and Sausage Chili #recipe by @LeslieKarst

 

This is a dish I like to make for parties, as it's best when made the day before, is easy to prepare, and is always a big hit--because it's SO delicious! It's a recipe I adapted from one by Al Roker (yes, that Al Roker)  for “spicy beef chili,” which appeared in Food and Wine magazine back in 2007.

 

This version of the recipe makes a medium-hot chili; increase or decrease the amount of chili powder and paprika, and vary the spiciness of the sausage, to make a hotter or milder version. It’s best to make the chili a day ahead, so the flavors can meld. 

I recommend doubling the recipe, so you have leftovers!

 

Beef and Sausage Chili (serves 6-8)

Ingredients

2 T vegetable oil
2 lbs. beef chuck
1 lb. hot Italian sausages, casings removed and broken into 1-inch pieces
1 large white onion, chopped
6 garlic cloves, minced
2 t chili powder
2 t sweet paprika
2 t ground cumin
1 T sugar
one 28-oz. can diced tomatoes
1 cup water (or juice from the beans)
one 15-oz. can pinto beans, drained
one 15-oz. can cannellini beans, drained
one 15-oz. can red kidney beans, drained
salt/pepper

optional garnishes: grated cheddar cheese, chopped green or red onions, chopped tomatoes, guacamole or avocado slices, sour cream, cilantro, thinly sliced cabbage or lettuce, tortilla chips.

 

Directions

 Cut the large pieces of fat off the beef and cut into 1/2-inch pieces.

 

Brown the beef in the oil in two batches in a large dutch oven or heavy stock pot.

 


Transfer the beef to a plate with a slotted spoon, and then brown the sausage in the same pot, breaking it up into small pieces as it cooks. 

 

Transfer the sausage to the beef plate.

Add the chopped onion to the pot and cook over moderate heat until tender. Add the garlic to the onion and cook about two minutes, then stir in the spices and sugar.

 


 

Return all the meat and any accumulated juices back to the pot. Cook this a minute or two, and then dump in the tomatoes and their juices, and the water (or bean juice). 

 

 Cover and simmer one hour.

Add the beans to the pot,

 

stir them in, and simmer uncovered until the chili thickens—about 15 minutes. Season with salt and pepper to taste.

Serve in deep bowls, and let folks add garnishes as they wish.

🌱  🍋  🌿

 

 

Coming April 2!

MOLTEN DEATH

Orchid Isle Mystery, book 1

available for pre-order here!

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly. 

 

Advance praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

 

 

A SENSE FOR MURDER

the newest Sally Solari mystery

is available for purchase here !

 

Praise for A SENSE FOR MURDER:

 

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

 --Publishers Weekly

 

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Also now available:

Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

(available for purchase here)

 

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court." 

 

-Foreword Reviews (starred review)

 

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries are available through Amazon, Barnes and Noble, and Bookshop.