Award Winning Chili




  1. Place the green chiles and cilantro in the bowl of a small food processor and process until well blended. Set aside.
  2. In a large stockpot over medium heat, cook the meat, sausage, onion and fennel until the meat is no longer pink. Drain off the fat; add the beans and tomatoes. Bring to a boil, reduce heat, stir in the chili-cilantro paste and cook for 30 to 45 minutes. Season to taste with salt (doesn’t need much). Serve with a dollop of sour cream and cheddar cheese.


Make ahead: chili can be made up to 2 days ahead, covered and refrigerated. Reheat over medium heat.

© A Well-Seasoned Kitchen ®