CHUCK'S SUPER CHILI
This chili is slightly sweet with a touch of heat; the wine gives it a different taste. Everyone in my family loves this chili. I've won a couple of work chili cook-offs with this recipe and done well in some larger cook-offs as well.
Provided by CEM61565
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h30m
Yield 20
Number Of Ingredients 21
Steps:
- Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.
- Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.
- Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.
- Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 18.2 g, Cholesterol 51.8 mg, Fat 13.5 g, Fiber 5.1 g, Protein 18.7 g, SaturatedFat 4.8 g, Sodium 745.8 mg, Sugar 6.3 g
SAUSAGE CHILI
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.
- Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste.
- Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
CHILI SAUSAGE
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 31
Steps:
- For the sausage: Mix together the pork shoulder and fatback in a bowl and run twice through a meat grinder, first using the medium grinder-plate and again using the small grinder-plate. Set aside one-third of the mixture for the chili.
- Transfer the remaining ground meat to a large mixing bowl. Add the pickled jalapenos, Cheddar, salt, garlic powder, onion powder, allspice, mace, black pepper and thyme. Mix well.
- Using a sausage stuffer, stuff the meat mixture into the casings. Twist into links and cut to separate.
- Bring a pot of water to a boil; add the sausage links, making sure they're submerged. Turn down the heat and simmer the sausages until cooked through, about 10 minutes. Remove from the pot and dry on paper towels. Set aside.
- For the sausage chili: In a pan over low heat, sweat onions and garlic in some olive oil, about 5 minutes. Raise the heat to medium high, add the reserved ground sausage mixture and cook until browned, another 5 minutes.
- Add the bay leaf, chili powder, ketchup, mustard and salt; mix well. Turn down the heat and simmer for 20 minutes. Turn off the heat and set aside.
- For the slaw: In a mixing bowl, combine the mayonnaise, sour cream, vinegar, sugar, celery seed, some salt and pepper, and the lime zest and juice. Mix well.
- In another mixing bowl, combine the cabbage, scallions and cilantro. Pour the dressing over and mix well. Set aside.
- To assemble: Grill the sausages until nicely golden brown. Place a sausage link into a bun, top with chili and then with the slaw.
HEARTY SAUSAGE CHILI
You'll have a stick-to-the-ribs bowl of chili in not time with this simple recipe. It's quick to prepare, but tastes like it's been simmering for hours! This is great with cornbread. -Jeannie Klugh, Lancaster, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute sausage and peppers in oil until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, beans, chili sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until heated through. Serve with sour cream if desired.
Nutrition Facts : Calories 256 calories, Fat 10g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 1051mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 7g fiber), Protein 18g protein.
BLACK BEAN SAUSAGE CHILI
Meet the Cook: My entire family urged me to send in this recipe! I came up with it one day when I wasn't sure what to do with a can of black beans I had. I just threw a bunch of stuff together, and out came a new chili that's become our favorite. My husband always tells me that I'm the world's best cook. That's nice, since he's the best husband in the world! Our four children are ages 6, 4, 2 and 1. -Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (1-3/4 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink. , Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Garnish with cheese if desired.
Nutrition Facts : Calories 282 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1222mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 8g fiber), Protein 15g protein.
CHEF JOHN'S ITALIAN SAUSAGE CHILI
I've added pork to ground beef in chili before, but I've never tried it with all Italian sausage, and I loved the results. We Italian'd this up even more with cannellini beans and a touch of basil, but other than that, it's a fairly classic chili. Garnish with sour cream, avocado, red onion, and basil.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
- Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
- Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
- Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.
Nutrition Facts : Calories 599.2 calories, Carbohydrate 31.4 g, Cholesterol 88 mg, Fat 37.7 g, Fiber 7.6 g, Protein 32.3 g, SaturatedFat 12.5 g, Sodium 1850.4 mg, Sugar 4.7 g
CHILI WITH SAUSAGE AND JALAPENO
This is a real tasty sweet and spicy beanless chili that I tried from Bon Appetit magazine. The recipe was found in the RSVP section as a request from a restaurant in Rochester New York called Dinosaur Bar-B-Que. We loved it and beans could be added easily if you are a bean fan.
Provided by lisar
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat 2 T.
- oil in a large pot over high heat.
- Add beef and sausage; cook until brown, breaking up with spoon, about 8 minutes.
- Transfer meat mixture to bowl.
- Reduce heat to medium high.
- Add remaining oil to pot.
- Add onion, bell pepper, jalapenos and bay leaves.
- Cook until vegetables are soft, stirring frequently.
- Add garlic; sauté 1 minute.
- Return meat mixture to pot.
- Mix in tomatoes and next 7 ingredients.
- Simmer 25 minutes, stirring occasionally.
- Mix in lime juice.
- Season with salt.
- Serve chili in bowls, passing hot sauce, cheese, red onion and sour cream separately.
BLACK, WHITE AND RED BEAN CHILI WITH SAUSAGE
Categories Soup/Stew Bean Tomato Super Bowl Quick & Easy Sausage Bell Pepper Winter Jalapeño Bon Appétit
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat olive oil in heavy large saucepan over medium-high heat. Add Italian sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausage to plate. Add chopped onion to pan and sauté 5 minutes. Add chopped bell peppers and chilies and sauté 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors. Cut sausage into 1/2-inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper. (Can be prepared 2 day ahead. Cool and refrigerate. Before serving, rewarm over medium heat.)
- Spoon chili into bowls. Top with sour cream and cilantro and serve.
SILVER PALATE JALAPENO CHILI
From the famous Silver Palate caterers. Great one-dish party fare. Serve with crusty bread and a hearty red wine. (Can be prepared 2 days ahead and refrigerated. Just reheat before serving.)
Provided by JackieOhNo
Categories Pork
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 25
Steps:
- Combine sausages and water in heavy large skillet over medium heat. Cook until sausages are brown, stirring frequently, about 10 minutes. Transfer sausages to paper towels and drain.
- Heat oil in heavy Dutch oven over low heat. Add onions and garlic. Cook until translucent, stirring occasionally, about 7 minutes.
- Increase heat to medium. Add ground chuck and cook until well browned, mashing with fork and stirring frequently.
- Add sausage, bell peppers and chilies. Cook until peppers are wilted, stirring frequently, about 10 minutes.
- Mix in canned tomatoes, wine and tomato paste. Stir in herbs and spices. Simmer 10 minutes, stirring frequently.
- Add fresh tomatoes and cook 10 minutes. Tip pan and degrease.
- Spoon into bowls.
- Pass cheeses, sour cream, and onions separately.
Nutrition Facts : Calories 792.2, Fat 49.2, SaturatedFat 16.4, Cholesterol 127.6, Sodium 2115.6, Carbohydrate 39.6, Fiber 12.2, Sugar 19.6, Protein 47.4
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