Smoked Sausage Chili Recipes

SAUSAGE CHILI

Sausage Chili image

Provided by Food Network

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

1 tablespoon vegetable oil
2 pounds Andouille, or other spicy, smoked link sausage, cut into 1/2-inch pieces
2 cups chopped yellow onions
1 tablespoon minced garlic
2 tablespoons chili powder
1 tablespoon Essence, recipe follows
2 teaspoons ground cumin
1 (12-ounce) bottle dark beer
1 (28-ounce) can whole tomatoes, crushed, and their juices
1 (28-ounce) can whole tomatoes, crushed, and their juices
3 tablespoons tomato paste
1 teaspoon sugar
6 cups cooked red kidney beans, drained and rinsed
Salt and freshly ground black pepper
1 cup grated cheddar cheese, garnish
1 cup finely chopped green onions, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

SMOKED SAUSAGE CHILI

Smoked Sausage Chili image

Most chili recipes contain the usual meats such as ground beef, chicken or venison. I decided to try and create a new recipe for chili by using smoked sausage. If I do say so myself, ;) it turned out pretty good. This serves two very hungry people. If you like, top each serving with shredded sharp cheddar cheese. Submitted to "ZAAR" on December 27th, 2007.

Provided by Chef shapeweaver

Categories Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons canola oil
1/2 cup finely chopped white onion
1/2 lb smoked sausage, cut into 1/4 inch slices, then cut into quarters
1/4 cup chili seasoning mix (I used Chili Seasoning Mix)
1 (15 ounce) can kidney beans, undrained
1 (14 1/2 ounce) can peeled chili ready diced tomatoes, undrained
1/3 cup dry elbow macaroni
1/2-3/4 cup water

Steps:

In a dutch oven over medium heat, add oil heat until hot but not smoking.
Add chopped onion and smoked sausage; cook until onion is soft and sausage is browned.
Then add chili seasoning, beans, and tomatoes.
Stir until seasonings are blended well.
And macaroni and water; turn heat down and simmer for 20 minutes or until pasta is al denté (you might need more water to get the pasta to your desired doneness).
Serve and enjoy :)!

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