I sampled this recipe at a Chili Cook-off that Grimm Brothers Brewhouse held in 2012. Kellee Zweifel made the Chili. I voted for her, but I don’t think she won. I have made this a few times for company, with rave reviews. If you have leftover turkey at Thanksgiving, that would be a good addition to the recipe.

2 cups shredded smoked Gouda
5 teaspoons all-purpose flour or corn starch for gluten free
2 tablespoons roasted diced green chilies
1 teaspoon butter
1 can reduced-sodium chicken broth (15/16 oz)
1 chopped cooking apple
½ cup cooked wild rice
1 can white kidney beans (or used dried beans, soaked overnight)
2 smoked chicken and apple sausages, diced
¾ cup brown ale or amber beer (gluten free, substitute chicken stock)
1/8 teaspoon ground white pepper
2/3 cup half and half or light cream

In a medium bowl toss together the cheese and flour; set aside. In a small saucepan combine butter, green chilies, broth, apple, the cooked rice, chicken sausage, beans, beer, and white pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Reduce heat to low. Slowly stir in cheese until melted. Stir in half and half; heat through.