12 ounces hot Italian sausage, removed from casings and crumbled
2 teaspoon s Essence, recipe follows
1 1/2 chopped yellow onion
1/2 cup chopped green bell peppers
1/2 cup chopped, roasted and peeled green poblano or Anaheim chiles
2 tablespoons minced garlic
2 tablespoons chili powder
1 1/2 teaspoon s ground cumin
1/2 teaspoon s salt
1 bottle (12-ounce) lager beer
1 can (28-ounce) chopped tomatoes with their juice
2 cups cooked pinto beans, or canned beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves
2 cups grated Monterey Jack cheese, garnish
Tortilla chips, accompaniment
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Let's Make It
In a large pot, heat the oil over medium-high heat. Add the turkey, sausage and Essence, and cook, stirring, until the meat is no longer pink, 6 to 8 minutes. Add the onions, bell peppers, and chilies, and cook, stirring, until soft, about 3 minutes. Add the garlic, chili powder, cumin, and salt, and cook for 1 minute. Add the beer, tomatoes and beans, stir well, and bring to boil. Reduce the heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
Remove from the heat add the cilantro. Adjust the seasoning, to taste, and cover to keep warm until ready to serve.
To serve, ladle into large bowl and sprinkle each serving with 1/4 cup of cheese. Serve chips on the side.