SLOW COOKER CHICKEN AND SAUSAGE CHILI
After browsing through many, many chili recipes, I ended up creating one of my own.
Provided by Lee Ann Girard
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 7h30m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on High for 1 hour.
- Heat the olive oil in a skillet over medium heat; cook the red onion in the hot oil until tender. Stir in the ground chicken; cook and stir until completely browned. Transfer the mixture to the slow cooker and return the skillet to the heat. Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili. Continue cooking on High another 2 hours. Switch the heat to Low and simmer 4 hours more.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 30.3 g, Cholesterol 51.3 mg, Fat 11.2 g, Fiber 6.8 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 1391.4 mg, Sugar 12.9 g
HEARTY SAUSAGE-CHICKEN CHILI
The company I work for has an annual chili cook-off, and this unusual recipe of mine was a winner. I combined two chili recipes and then added a few extra touches of my own. -Carolyn Etzler, Thurmont, Maryland
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- Crumble sausage into a large nonstick skillet. Add onion; cook and stir over medium heat until meat is no longer pink. Drain., Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except green onions. Cook, covered, on low 4-5 hours or until chicken is no longer pink. Serve with green onions if desired.
Nutrition Facts : Calories 272 calories, Fat 6g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 826mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 8g fiber), Protein 21g protein.
ITALIAN SAUSAGE CHICKEN CHILI
This recipe is part of the ready Set Cook #3 Contest. The Italian chicken sausage is full of flavour and is relatively low fat. This is great served with warm bread or rolls.
Provided by Kate in Ontario
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Spray large pot with no-stick spray.
- Heat oil over medium heat.
- Remove sausage from casings and mash with fork to break up into small pieces When almost browned, add veggies and garlic and cook 3-4 minutes-drain any visible fat.
- Add tomatoes, tomato sauce and spices.
- Bring to boil and simmer 30 minutes.
- Add corn and kidney beans and simmer another 30 minutes.
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.
CHICKEN WITH HOT ITALIAN SAUSAGE AND RICE
I found this recipe in a magazine, and as a chicken lover thought how different is this!! I haven't had a chance to try it yet but thought I'd share it with you -
Provided by Chef mariajane
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, stir broth with saffron, salt and chili flakes. Set aside to allow flavors to blend. Cut chicken into bite-size pieces, and slice sausages into 1/2-inch rounds. Remove peas from freezer and set on counter.
- In a pressure cooker,over medium-high heat, add chicken, sausages, garlic and onion. Cook, stirring constantly, until chicken is no longer pink from 3-5 minutes. Add peppers and tomatoes. Cook stirring often, until peppers start to soften and tomatoes start to break down, about 3 mintes. Add uncooked rice, then pour broth mixture over top.
- Lock lid of pressure cooker in place. Following directions for your cooker, bring up to full pressure over high heat. Once it as reached maximum pressure, reduce heat to medium-low to maintain even pressure and cook for 10 minutes. Remove from heat and allow pressure to drop naturally for 5 minutes. Remove lid and stir in peas and sprinkle with parsley, if using. Heat from sauce will cook peas. Serve with thick slices of crusty bread.
- NO PRESSURE COOKER? Follow recipe but use a large wide bottom saucepan. Once you have added uncooked rice and poured broth mixture over top, stir to combine. Increase heat to high and bring to a boil. Then reduce heat to medum-low. Cover and cook for about 20 minutes, stirring occasionally, until most of the liquid is absorbed.
- Remove pan from heat. Stir in peas and sprinkle with chopped parsley.
Nutrition Facts : Calories 487.3, Fat 2.6, SaturatedFat 0.7, Cholesterol 34.2, Sodium 855.1, Carbohydrate 87.1, Fiber 4.6, Sugar 6.5, Protein 26.3
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
ITALIAN SAUSAGE CHILI
I could barely boil water when I got out of the Navy, but I'm quite comfortable in the kitchen now. This recipe in one I created.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, saute the celery, onion and sweet peppers in oil until crisp-tender. Crumble the sausage into a skillet; cook over medium heat until meat is no longer pink; drain. Stir in the tomatoes, kidney beans, water, tomato paste, chilies and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Sprinkle with cheese.
Nutrition Facts :
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