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.
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.
Hi! My name is Carolyn and I live on the west coast the US. During the day I work during the day, but at night and on weekends you will find me in the kitchen or outside by the grill whipping up a new and tasty dish. I have been creating and competing in recipe contests and cooking competitions since…
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