A Great Game Day Chili

My favorite time of year is here…football season!  And one of my favorite things to make for the big game is a big pot of chili.  This is one of my absolute favorites and well worth another share.  This chili is a bit smoky, has a little heat, and topped with a cool lime scented sour cream.

Spicy Southwestern Black Bean Chili with Lime Scented Sour Cream

Spicy Southwestern Black Bean Chili with Lime Scented Sour Cream

Spicy Southwestern Black Bean Chili with Lime Scented Sour Cream

2 tablespoons olive oil
16 ounces hot Italian sausage, casing removed
8 ounces tomato sauce
3 10-ounce cans diced tomatoes with green chilies
12 ounces Mexican beer
1 large sweet onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, minced (seeds optional)
1 poblano pepper, seeds removed, chopped
2 (15.25 ounce) cans black beans, rinsed and well-drained
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons ancho chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons cornstarch
1/2 cup frozen corn, thawed
1 cup sour cream
1/2 teaspoon lime zest, plus additional for garnish
1 cup 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, poblano, 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.

Serves 6 – 8


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