Guy Fieri’s White Bean and Pork Chili with Poblanos

Recipe courtesy Guy Fieri

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes| Yield: serves 4-6


1 ½ pounds loose Italian pork sausage
2 tablespoons vegetable oil
2 cups sweet onion, diced
2 cloves minced fresh garlic
3 poblanos, seeded and diced
1 (12oz) can Miller Lite beer
2 cups chicken stock
1 tablespoon ground cumin
2 tablespoons chili powder
2 (15 oz) cans white cannellini beans, drained
1 lime, juiced
2 tablespoons fresh cilantro, chopped
1 cup grated jalapeno jack cheese
½ cup chopped scallions
Kosher salt and freshly ground black pepper
Soft flour tortillas, for serving with

In a stockpot over medium-high heat, sauté the onion, garlic and poblano in vegetable oil until translucent – 5 minutes. Add the pork sausage and cook for 5 minutes or until well browned. Add the beer, chicken stock, garlic, cumin and chili powder and bring to a boil. Reduce to a low simmer and cook for 45 minutes. Stir in the beans and cook until the beans are heated through – about 15 minutes. Season with salt, pepper, a squeeze of fresh lime juice and cilantro. Stir well then serve in bowls and garnish with scallions, jack cheese. Serve with warm flour tortillas.

In a stockpot over medium-high heat, sauté the onion, garlic and poblano in vegetable oil until translucent – 5 minutes. Add the pork sausage and cook for 5 minutes or until well browned. Add the beer, chicken stock, garlic, cumin and chili powder and bring to a boil. Reduce to a low simmer and cook for 45 minutes. Stir in the beans and cook until the beans are heated through – about 15 minutes. Season with salt, pepper, a squeeze of fresh lime juice and cilantro. Stir well then serve in bowls and garnish with scallions, jack cheese. Serve with warm flour tortillas.