This past weekend the family got together in Columbus for the activities surrounding the OSU-UC game (i.e. the pre-game tailgating buffet!). On this sunny Saturday, we had Black Bean and Sausage Chili with cornbread, and snacked on soft pretzels with beer cheese. Zach managed to sneak a container of chili away in his own fridge for lunch the next day!
Pretzels and Beer Cheese
- 2 cups shredded sharp cheddar cheese
- 1/2 cup flat regular or non-alcoholic beer
- 2 tsp Dijon mustard
- 2 tsp hot sauce
- 1 chopped garlic clove
Process until smooth, cover, and chill- Makes 1 cup. Serve with soft pretzel pieces (we used the variety you can find in the frozen snack section at the grocery store and heated per package directions).
Black Bean and Sausage Chili (makes 8-10 servings)
- 3 pounds ground meat of choice (i.e. beef, italian sausage, turkey sausage)
- 1 pound fully cooked smoked sausage or kielbasa (regular or low fat)
- cut into 1/2 inch slices
- 1 each – large onion and bell pepper (chopped , or buy the pre-chopped packages in the vegetable section to save you time)
- 2 cloves chopped garlic
- 2- 14.5 oz cans diced tomatoes
- 1 bottle (12 oz) beer or beef broth
- 2 tbsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 cans rinsed and drained black beans
- 1 can corn, drained
- 1 diced jalapeno, seeded (optional)
- shredded cheese and sour cream for garnish (optional)
Let’s get cooking!
- Brown ground meat until no longer pink (5-7 minutes).
- Add cooked sausage and stir; remove meat from pan leaving drippings.
- Add chopped onion, pepper and garlic (and jalapeno if using) to pan drippings and cook for 5 minutes.
- Add meat mixture back into pan. Add tomatoes, beer or broth, corn, beans, and seasonings.
- Cover and cook until heated through.
We served it with a side of jalapeno cheddar corn bread! Just make a box of corn bread mix (we like Mrs. White brand… it makes enough for an 8×8 pan). If desired, add mix-ins like shredded cheddar cheese, corn, or minced jalapeno pepper before baking.