Checkerboard Chili with Piperade


3 Slices of bacon, (cut into 1/4 inch bits)
1 pound Jimmy Dean regular ground sausage
1 15 ounce can of white beans (drained)
1 15 ounce can of black beans (drained)
1 cup of corn
1 Red Bell Pepper (diced)
1 Tablespoon tomato paste
1/2 Teaspoon cumin
2 Bay leaves
1 or 1/2 jar of your favorite Piperade (If you only use half jar, replace with 1/2 can or bottle of your favorite beer)
Pinch of salt and pepper
1 Heaping tablespoon of garlic

Topping Ingredients:
Queso Salazar
Queso Fresco cheese, crumbled
Cilantro, Chives and sour cream blended

Brown bacon in large pot. Do not drain.  Throw in sausage and brown.  Add the rest of the ingredients and simmer a minimum of 30 minutes to 1 hour.

Top with Queso Fresco crumble over hot chili.  Top chili/queso with sour cream blend.

This Chili won 1st place at the 2010 Modesto Market!

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Beret Rouge PiperadeTM
It's not just gourmet ... it's everyday!

© Monet Bonson