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By Karin Calloway
Black Bean and Kielbasa Chili
Chili is a winter standard, but I tire of the traditional kidney bean laden version. In my experimentation, I devised this Black Bean and Kielbasa Chili as a tasty alternative.
Most chili recipes call for ground beef. I’ve replaced the beef with kielbasa. Instead of dicing the sausage, I grind it in the food processor until it is the consistency of ground beef. It adds a distinctive smokiness that is a mystery flavor in the chili. Feel free to substitute turkey kielbasa when counting fat grams.
Serve chili piping hot with corn muffins and a tossed salad. Top it with a dollop of sour cream, grated cheddar cheese and sliced jalapenos, if desired.
Stir in garlic, chili powder, cumin and oregano and simmer a few minutes to bring out their flavor. Add red wine and bring to a boil, until reduced slightly, about 5 minutes. Add remaining ingredients and simmer, covered for 20 minutes.
Makes 4 to 6 servings.