Pella Chronicle

January 21, 2013

Spicy Southwest Black Bean Chili

The Chronicle

Pella —


2 Tbsp olive oil
16 oz hot italian sausage, casing removed
8 oz tomato sauce
3 can(s) (10-ounce each) diced tomatoes with green chilies
12 oz mexican beer
1 lg sweet onion, chopped
3 clove garlic, minced
1 jalapeno pepper, minced (seeds optional)
1 pablano pepper, seeds removed, chopped
2 can(s) (15.25 ounce each) black beans, rinsed and well-drained
1 Tbsp lime juice
2 Tbsp chopped fresh cilantro
2 tsp ancho chili powder
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
1 tsp ground coriander
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 Tbsp cornstarch
1/2 c frozen corn, thawed
1 c sour cream
1/2 tsp lime zest, plus additional for garnish
1 c shredded cheddar cheese
1 lime, cut into 6 - 8 wedges
  lime tortilla chips, for serving


In a large dutch oven with a lid, heat olive oil over medium-high heat. Add in the sausage and cook until cooked through and no longer pink, approximately 5 - 7 minutes, being sure to break up the sausage into small pieces as it cooks; drain well.
Off of the heat, to the dutch oven, add in the tomato sauce, canned tomatoes, beer, onion, garlic, jalapeno, pablano, black beans and cooked sausage, stir. Add in the lime juice, cilantro, chili powder, cumin, paprika, coriander, salt, and black pepper; mix to fully combine. Place over medium-high heat; bring to a boil; cover, turn heat to low and simmer for 20 minutes. Carefully remove approximately 1/4 cup of liquid to a heat-proof bowl; whisk in the cornstarch, add back into pot along with the corn; stir to combine. Continue to cook, uncovered, for 10 minutes.
Meanwhile, place sour cream and 1/2 teaspoon lime zest into a medium bowl; mix to combine; set aside.
To serve, ladle chili into serving bowls, top with shredded cheese, a dollop of sour cream and a little lime zest on the sour cream. Serve with a lime wedge and lime tortilla chips and remaining sour cream on the side.