Beef Smoked Sausage 3 Bean Chili
Ingredients
1 LB. Queen City Sausage Beef Smoked Sausage 14 OZ—6 links. May substitute any favorite QCS sausage
1 Can—16 OZ Pinto beans. Drained and rinsed
1 Can—15 OZ Black beans. Drained and rinsed
1 Can—15 OZ Kidney beans. Drained and rinsed
1 Can—14 OZ Vegetable broth
1 Can—14 OZ Diced tomatoes
12 OZ Extra Sharp Colby–Shredded
2 Green peppers–diced
1 large Onion—chopped
4 Garlic cloves–minced
2 TBL. Olive oil
3 TBL. Cornmeal
1 TBL. Chili powder
1 TBL. Dried oregano
1 TBL. Ground cumin
1 Bay leaf (Remove at the end)
Salt and pepper to taste
Yields 6 Servings
Instructions
Add olive oil, onions, green peppers in a Dutch oven and Sautee. Medium-high heat to soften. About 6 minutes. Reduce heat to medium. Add garlic. Stir and cook for about 1 minute. Add in all beans, tomatoes, vegetable broth, bay leaf, and spices. Reduce heat and simmer uncovered for about an hour. Remove from the heat. Add in 6 OZ of cheese. Blend in. Save the remaining cheese to top each serving.