This twist on a winter favourite is best made in the morning and left to sit in the fridge for several hours to let the flavours meld and the stew thicken. The Italian sausage adds depth of flavour and a bit of meaty texture – and let’s be honest, it’ll impress your guests.
Serves 8, or 6 hungry people.
Ingredients
1 pound each of lean ground beef and Italian sausage (removed from casing and chopped)
3 cloves garlic, minced
½ green onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
½ cup frozen corn
2 tbsp chili powder
1 ½ tsp each of cumin, dried oregano, and dried cilantro
2 tbsp brown sugar
4-5 dashes of Worcestershire sauce
1 cup beef broth
1 can each of diced tomatoes (undrained), tomato sauce, red kidney beans and beans in tomato sauce.
2 cups grated cheddar cheese for garnish
1. In a large pot, fry garlic, onions, ground beef and Italian sausage on medium-high until no longer pink, breaking apart any big chunks.
2. Add celery, pepper and corn and cook for another 5 minutes.
3. Stir in spices, Worcestershire sauce, sugar, broth, tomatoes and tomato sauce. Bring to a boil and then simmer on low for 25 minutes, stirring occasionally.
4. Add kidney beans and baked beans and simmer for another 15 minutes.
5. Ladle into bowls and sprinkle with cheddar cheese.
