Cackalacky ® Chili!

Marvelous Mushroom Chili Con Cackalacky

Ingredients:
3 (28-ounce) cans whole tomatoes - not drained
6 cups cremini and/or portabella mushrooms, cubed (we prefer to use both)
1 Tbsp chili powder
1 tsp ground cinnamon
1 tsp freshly ground black pepper
1 Tbsp kosher salt
2 fresh green jalapeños, seeded and finely chopped
1 12 Oz bottle of your favorite craft beer
1 large white onion, chopped
1 large bell pepper, chopped
1 tbsp minced garlic
1 Tbsp garlic powder
1 5 Oz bottle Cackalacky Spice Sauce
3 15.5 Oz cans dark red kidney beans, drained and rinsed

Directions:
In large stockpot, combine the whole tomatoes (and juice), chili powder, cinnamon, kidney beans, pepper, kosher salt, chopped jalapenos and beer. Bring to a low simmer, stirring occasionally with a wooden spoon. While stirring, break the tomatoes into bite size pieces with the wooden spoon.

In a large frying pan, sauté the onion until the onions are translucent. Then add the minced garlic and the mushrooms and cook until garlic is done (but, not burnt). Stir in chili powder & garlic powder and mix to to combine & coat. Remove from the heat.

Transfer the mixture to the stockpot. Bring to slow boil. When the chili begins to bubble, reduce heat, add the beans. Simmer uncovered, stirring occasionally, for 1 hour.

Serve hot - garnished with chiffoned flour tortilla strips, chopped green onions and topped with a dollop of sour cream.

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Marvelous Mushroom Chili Con Cackalacky Ingredients: 3 (28-ounce) cans whole tomatoes - not drained 6 cups cremini and/or portabella mushrooms, cubed (we prefer to use both) 1 Tbsp chili powder 1 tsp ground cinnamon 1 tsp freshly ground black pepper 1 Tbsp kosher salt 2 fresh green jalapeños, seeded and finely chopped 1 12 Oz bottle of your favorite craft beer 1 large white onion, chopped 1 large bell pepper, chopped 1 tbsp minced garlic 1 Tbsp garlic powder 1 5 Oz bottle Cackalacky Spice Sauce 3 15.5 Oz cans dark red kidney beans, drained and rinsed Directions: In large stockpot, combine the whole tomatoes (and juice), chili powder, cinnamon, kidney beans, pepper, kosher salt, chopped jalapenos and beer. Bring to a low simmer, stirring occasionally with a wooden spoon. While stirring, break the tomatoes into bite size pieces with the wooden spoon. In a large frying pan, sauté the onion until the onions are translucent. Then add the minced garlic and the mushrooms and cook until garlic is done (but, not burnt). Stir in chili powder & garlic powder and mix to to combine & coat. Remove from the heat. Transfer the mixture to the stockpot. Bring to slow boil. When the chili begins to bubble, reduce heat, add the beans. Simmer uncovered, stirring occasionally, for 1 hour. Serve hot - garnished with chiffoned flour tortilla strips, chopped green onions and topped with a dollop of sour cream. Back To Cackalacky Recipes
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