Sometimes having to use meat by the “use by” date inspires me to try something new. That’s how this farmhouse sausage chili recipe came about. I had a pound of pork sausage that had to be used and the outdoor temperature dipped to the low 40’s. Perfect timing.
Maybe you’d like to try this sausage chili for that Halloween party. Rewarm in the slow cooker.
Spicy sausage chili
I used Ethan Becker’s (Joy of Cooking) Ohio farmhouse chili as an inspiration. I added more seasonings, chili powder and beans to give it a spicy kick.
Chili is one of those foods that can be played around with. I wouldn’t object to adding some diced bell pepper in with the sausage and veggies. So feel free to do your own thing when making this recipe.
1 pound pork sausage (I used hot)
1 onion, diced
1 long celery stalk, diced
1 nice clove garlic, minced
1 can, 28 oz. diced tomatoes
3 tablespoons tomato paste or more to taste
1 package chili powder blend or to taste (I used Buena Vida, about 3 tablespoons)
2 teaspoons cumin
1/2 to 1 teaspoon sage
1 can chicken broth
2 cans kidney beans, drained but not rinsed
1 can pinto beans, drained but not rinsed
Salt and black pepper to taste
Garnish: Sliced green onions, sharp cheddar or pepper jack cheese, jalapeno slices
Put sausage, onion, celery and garlic in pot. Cook until sausage is browned and onion and celery are pretty soft. Stir in everything but beans, salt and pepper. Cook 20 minutes at a gentle boil. Add beans and smash a few with potato masher if you like. Cook another 30 minutes or so. Adjust seasonings.