Leeks and sausage chili
30
45
12
Yes
Ingredients
- 454 g of chopped lean beef
- 454 g of strong Italian sausage
- 2 package of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
- 1 diced green pepper
- 1 diced red pepper
- 1 diced yellow pepper
- 1 can of red beans, rinced and drained
- 1 can of white pinto beans, rinced and drained
- 1 can of corn kernels
- 1 can of 796 ml of diced tomatoes
- 2 can of Accents chili tomatoes of Aylmer
- 2 cups of homemade or comercial tomato sauce
- 1 can of tomato paste
- Tex-nex cheese
- Ground cumin
- Ground coriander
- Chili pepper
- Smoked paprika
- Tabasco
- Nachos
Preparation
Side-by-side mode
- Brown the meat in a large pan. Drain, put back into the pan and add leeks. Cook till vegetables are translucent. Add diced peppers, stir and cook for 2 minutes. Set aside.
- In a very large pan, mix tomatoes, seasoned tomatoes and tomato sauce. Add vegetables and meat. Spice the chili with cumin, paprika, crushed pepper, coriander and tabasco.
- Heat at medium heat for about 20 minutes and add beans and corn kernels. Heat for another tens of minutes.
- Put a first can of tomato paste and verify the texture. Add a second can, up to taste. Rectify seasonings.
- In an oven safe plate, add nachos, pour chili and cover with tex-mex cheese. Broil under the grill to gratin.
Chef’s note
You can freeze the chili.
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