Low Fat Sausage Chili Recipes

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.

Steps:

• Heat a large pot over medium-high heat.
• Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (up to and including the optional jalapeño) to the pot. Cook 8 minutes or until sausage and beef are browned, stirring to crumble.
• Add chili powder and the next 7 ingredients, chili powder to bay leaves. Cook for 1 minute, stirring constantly.
• Stir in wine, tomatoes, and beans. Bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
• Uncover and cook for 30 minutes more, stirring occasionally. Toss bay leaves.
• Garnish as desired.
• Enjoy!

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.

Steps:

• In large saucepan, cook sausage and onions over medium high heat, stirring frequently until meat is thoroughly cooked and no longer pink.
• Add remaining ingredients; bring to a boil.
• Cover and reduce heat to low; simmer for 30 minutes, stirring occasionally. If you are in a hurry and don't want to wait for it to thicken up, use the Masa from the 2 Alarm box.
• Add salt and pepper to taste.
• Makes 6-8 servings.

Steps:

• Place cauliflower florets in a food processor; pulse into rice-sized pieces.
• Melt 1 teaspoon butter in a large pot over medium heat. Cook and stir cauliflower "rice" until soft, 3 to 5 minutes. Transfer to a bowl.
• Cook and stir ground beef in the same pot until browned, about 5 minutes. Transfer to a bowl. Cook and stir pork loin in the pot until juices run clear, about 5 minutes. Add to beef in the bowl.
• Melt remaining 1 teaspoon butter in the pot over medium heat. Add onion and green pepper; cook and stir until soft, about 5 minutes.
• Stir tomatoes, ground beef, pork loin, smoked sausage, and chili seasoning into the pot. Pour in enough beef stock to reach desired consistency. Bring chili to a boil; reduce heat to a simmer. Stir in cauliflower "rice."
• Season chili with hot sauce, salt, and pepper. Serve topped with Cheddar cheese.

Steps:

• In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.