Here’s what I used:


-  1 Tablespoon vegetable oil

  1. - 1 onion, diced

  2. - 1 anaheim pepper, seeded and diced

  3. - 4 garlic cloves, minced

  4. - 3 Tablespoons chili powder

  5. - 1 teaspoon kosher salt

  6. - black pepper

  7. - 2 1/2 cups Tomato Sauce From Scratch

  8. - 1 14.5oz can prepared chili with beans

  9. - 2 cups cooked Basic Small Red Beans

  10. - 12 oz can lite beer

  11. - 5.5 oz can Spicy V-8 juice

  12. - 2 teaspoons beef base

  13. - 1/4 to 1/2 cup brown sugar, to taste

  14. - cornmeal for thickening before serving

  15. -Sharp White Cheddar Cheese + Sour Cream for garnishes

  16. - Brown Sugar & Maple Glazed Kielbasa for topping and serving alongside


Directions:


In the pot of a pressure cooker, warm the oil.  Sauté the onion and pepper until softened.  Add the garlic, chili powder, salt and pepper.  Stir and cook until aromatic, but not burnt.


Add the tomato sauce, prepared chili, red beans, beer, V-8 juice and beef base.  Stir until the beef base has dissolved.  Place the lid on the pressure cooker, cook on High Pressure for 8 minutes.  Release the pressure naturally.


Carefully open the lid to avoid any escaping steam.  Taste for seasoning.  Add brown sugar in small increments until desired taste is achieved.  To thicken the chili, place a couple of Tablespoons of cornmeal into a bowl.  Add some of the chili cooking liquid and stir to form a paste/slurry.  Add the slurry to the hot chili and stir until the chili is as thick as desired.


Top with sour cream, then top with shredded white sharp cheddar and a few round of Brown Sugar & Maple Glazed Kielbasa.  Serve more Kielbasa at the table for the hungry meat eaters!  ENJOY!!!!


And ... if you have extra Kielbasa ... serve it for breakfast the next morning!