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.
