Thursday, March 25, 2010

Sausage Chili

Chili Con Carne or simply called CHILI means "Peppers cooked with Meat"
The traditional recipe, from Mexico, does not include beans. It is made only from chili peppers, meat, onion, garlic and cumin. But variations all over the world may involve many variety of ingredients.
Sausage Chili is again another type of variation of Chili recipe that i have seen on Emeril live program on Food Network Channel. I liked it very much as it includes a variety of different powder spices, some herbs and Beans with Sausage.

  • 1 pound spicy smoked Chicken Sausage, cut into 1/2-inch pieces
  • 3 cups cooked Red Kidney Beans, drained and rinsed
  • 2 medium sized red Onions, chopped
  • 1 tablespoon minced garlic
  • 1 (28-ounce) can crushed tomatoes, and their juices
  • 26-ounce Chicken Stock
  • 1/2 tablespoon chili powder
  • 3/4 tablespoon Chili Seasoning, recipe follows
  • 1 teaspoon ground cumin
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon sugar
  • Salt, according to taste
  • 1/4 teaspoon freshly Ground pepper
  • 1/2 cup grated Cheddar Cheese, garnish 
  • 1/4 cup fresh Parsley, garnish
Ingredients for Chili Seasoning:
  • 11/2 teaspoon Red Chili Powder
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoon black pepper
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried leaf oregano
  • 1 teaspoon dried thyme
    For Chili Seasoning:

    Grind all the Chili Seasoning ingredients to a fine powder. Makes 1 cup of Chili Seasoning. {Can be stored in an airtight container in refrigerator for more than a month}

    For Sausage Chili:
    1. In a large heavy bottomed pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 8-10 minutes. Add the onions, garlic, chili powder, Seasoning, and ground cumin and cook, stirring often, until soft, for about 10-12 minutes. Deglaze the pan with the chicken stock and cook for about 1-2 minutes
    2. Add the tomatoes, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 45 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. 
    3.  Season with salt and freshly ground black pepper, to taste. Mash the beans slightly for a thicker consistency.
    4. Garnish with grated cheese and fresh parsley, and serve hot.

    Good chefs always taste their Recipe.....Go Ahead....And say Wow.

    This is my entry for Show me the curry hosted by Divya of Dil Se...


    ARUNA said...

    Its nice n yummy!!!

    Anshu said...

    Thanks Aruna...

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