The Cheese Cave | Faribault, MN

Rich's Award Winning Chili

Ingredients

  • 1 lb. ground mild Italian sausage
  • 2 (14.5 ounce) cans plum tomatoes
  • 1 lb. boneless country style pork ribs undrained & chopped
  • 3 cups chopped onion
  • 1 (15 ounce) can no-salt added pinto
  • 1 3/4 cups chopped green, beans. drained yellow & red bell pepper
  • 2-3 smoked chlpotles (whole)
  • 3 garlic cloves
  • 1/2 cup finely chopped cilantro
  • 3 tbsp. tomato paste
  • 1/2 cup finely chopped green onions
  • 1 cup lager beer
  • 1/2 cup crumbled Chihuahua or 1/2 tsp. salt, divided Queso Fresco cheese
  • 3 tbsp. chill powder
  • 8 lime wedges
  • 1 tbsp. cumin
  • 2 tsp. dried oregano
  • 3/4 tsp. freshly ground pepper
  • 6 tomatlllos, quartered
  • 2 bay leaves

Recipe Instructions

  • Heat a large non-stick skillet over medium heat.
  • Coat pan with cooking spray or a drizzle of olive oil.
  • Add ground Italian sausage to pan; cook five minutes until browned, stirring to slightly crumble.
  • Drain well and fransfer to slow cooker,
  • Recoat pan with spray or olive oil.
  • Add pork shoulder cut into 1/2 Inch pieces; cook five minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.
  • Recoat pan with spray or olive 011.
  • Add onion and bell pepper; saute for 8 minutes, stirring frequently.
  • Add garlic; saute 1 minute.
  • Add tomato paste; cook 1 minute, stirring constantly.
  • Transfer to slow cooker.
  • Add 1/4 tsp. salt, chili powder and next 9 Ingredients to slow cooker.
  • Cover and cook on high for 5 hours until meat is tender.
  • Remove bay leaves and chlpotles; discard.
  • Stir In remaining salt & ladle into 8 bowls.
  • Top each serving with 1 tbsp. green onions & 1 tbsp. cheese.
  • Serve with 1 lime wedge to squeeze over the chili.

Serves 8

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