Leek and sausage chili
30
45
12
Yes
Ingredients
- 454 g (1 lb) of chopped lean beef
- 454 g (1 lb) of strong Italian sausage
- 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
- 1 of green pepper, diced
- 1 of red pepper, diced
- 1 of yellow pepper, diced
- 1 can of red beans, rinsed and drained
- 1 can of white pinto beans, rinsed and drained
- 1 can of corn kernels
- 1 can of 796 ml of diced tomatoes
- 2 cans of Aylmer Accents chili tomatoes
- 2 cups of homemade or commercial tomato sauce
- 1 can of tomato paste
- Tex-Mex cheese
- Ground cumin
- Ground coriander
- Chili pepper
- Smoked paprika
- Tabasco sauce
- Nachos
Preparation
Side-by-side mode
- Brown the meat in a large pan. Drain, put back into the pan and add leeks. Cook till vegetables are translucent. Add diced peppers, stir and cook for 2 minutes. Set aside.
- In a very large pan, mix tomatoes, seasoned tomatoes and tomato sauce. Add vegetables and meat. Spice the chili with cumin, paprika, crushed pepper, coriander and Tabasco sauce.
- Heat at medium heat for about 20 minutes, then add beans and corn kernels. Heat for another ten minutes.
- Put the first can of tomato paste and verify the texture. Add a second can, up to taste. Rectify seasonings.
- In an oven-safe plate, add nachos, pour chilli, and cover with Tex-Mex cheese. Broil under the grill to a gratin.
Chef’s note
You can freeze the chili before adding the nachos.
Did you know that...
We dedicated nearly 175 acres of land to growing leeks at Les Cultures de chez nous.
See the product
