Chili with Horseradish Sour Cream

By jeaklor

Ingredients

• CHILI
• 8 oz. ground beef (93% lean)
• 6 oz. Italian turkey sausage, casings removed
• 3 medium poblano chiles, seeded, deveined, chopped
• 1 cup chopped onions
• 1 (16-oz.) can dark kidney beans, drained, rinsed
• 1 (14.5-oz.) can stewed tomatoes
• 1 cup water
• 2 tablespoons smoked paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• TOPPING
• 1/2 cup light sour cream
• 2 tablespoons grated fresh horseradish
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon salt

Details

Servings 1
Adapted from cookingclub.com

Preparation

Step 1

1. Heat large nonreactive Dutch oven or large pot over medium-high heat until hot. Crumble ground beef and sausage into Dutch oven; cook 5 minutes or until browned, stirring frequently. Stir in all remaining chili ingredients. Bring to a boil over high heat; reduce heat to low. Simmer, covered, 25 minutes or until flavors have blended.

2. Meanwhile, combine topping ingredients in small bowl; serve with chili.