Six Shooter Chili
Description
This Six Shooter Chili is the ultimate comfort food, combining the rich flavors of browned ground beef and savory pork sausage with aromatic spices. The dish features a thick, hearty base of tomatoes and kidney beans, thickened further by a cornmeal mixture that creates a unique texture similar to dumplings. It is smoky, spicy, and incredibly satisfying, making it perfect for cold evenings or casual gatherings. The blend of oregano, chili powder, and coriander provides a warm, complex flavor profile that stands up to a generous topping of melted cheese. Simple to prepare with pantry staples, this chili delivers a robust, home-style taste that brings everyone to the table.Ingredients
Directions
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Brown the ground beef and ground pork sausage with the chopped onions and minced garlic in a large heavy pot or Dutch oven over medium heat.
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Add the bell pepper and smoked sausage chunks to the pot.
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Continue cooking for 5-10 minutes, then reduce heat to low and drain excess fat.
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Stir in the ground oregano, chili powder, ground coriander, celery seed, and undrained tomatoes.
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Simmer the mixture for 5-10 minutes to allow flavors to meld.
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Stir in the drained kidney beans.
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In a separate bowl, blend a small amount of the reserved bean liquid with the cornmeal until it reaches the consistency of pancake batter.
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Mix the cornmeal batter into the chili and simmer for 10-15 minutes, stirring occasionally, until thickened.
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Spoon the hot chili into serving bowls and top generously with shredded cheese.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 214.4kcal
- % Daily Value *
- Total Fat 14.4g23%
- Saturated Fat 5.3g27%
- Cholesterol 49.2mg17%
- Sodium 333.2mg14%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0.4g2%
- Sugars 0.9g
- Protein 17.6g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The cornmeal mixture acts as a thickener and adds a unique dumpling-like texture to the chili. Ensure you reserve some of the bean liquid from the drained kidney beans to create a smooth slurry before adding it to the pot.
For a smokier flavor, you can use smoked paprika in addition to the chili powder, or add a pinch of cumin.
This chili tastes even better the next day as the flavors have time to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days.
If the chili becomes too thick during simmering, add a splash of water or additional reserved bean liquid to reach your desired consistency.
