| |
|
| Ingredients: |
| 4 - 6 oz sausages, chorizo preferably |
| 8 boneless skinless chicken thighs |
| 500 ml can of white kidney beans, drained |
| 1 cup grated cheddar cheese |
| 1-24 oz can of whole stewed tomatoes |
| 1 - 4 oz can of tomato paste |
| 1-375 ml bottle of dark beer |
| 1 medium onion, chopped |
| 5 cloves of garlic, minced |
| 2 jalapeņo peppers, seeded and minced |
| 1 chipotle pepper, minced |
| juice of 1 lime |
| 1 bell pepper, chopped |
| 1 bunch of cilantro, chopped |
| 1 recipe of corn bread |
| |
| Seasonings: |
| 1 tsp. black pepper, fresh ground |
| 1 tsp. chilli powder |
| 1/2 tsp. cinnamon |
| 1 tsp. cumin |
| 1 tbsp. of chocolate chips or cocoa |
| salt to taste |
| |
| Garnish: |
| lime wedge, sour cream, chopped cilantro. |
| |
| Method: |
| 1. Briefly sear sausages in a large sauce pot or Dutch oven. |
| 2. Add onions and garlic to pot and remove sausages. |
| 3. Dice chicken and slice chorizo and add back into pot.
|
| 4. When onions begin to caramelize, add beer and juice from
tomatoes to de-glaze the pan. |
| 5. Add tomatoes, lime juice, tomato paste, bell peppers, hot
peppers, seasonings and beans. |
| 6. Simmer for 30 minutes. |
| 7. Add cilantro, stir. |
| 8. Before adding the corn bread
topping, wipe down the sides of the pot to reduce burning during
baking. |
| 9. Preheat oven to 375 F |
| 10. Dollop corn bread mixture on
chilli, carefully spreading the mixture all over the top. Don't
concern yourself too much with spreading the mixture flawlessly,
it spreads when you cook it. |
| 11. Put the pot in the oven and bake for 20 min. |
| 12. Remove the dish from the oven and sprinkle the cheese on
top. Return to oven, just until cheese is melted. |
| 13. Serve with a lime wedge, cilantro and/or sour cream
garnish. |
