The other day Lynn said to me “ew, its chilly out”. Now if you know New England in April (or any month for that matter) you know that can change on a moment’s notice. In fact, as I write this Lynn is in the backyard drinking a beer, getting some sun, talking to her mom. Sooo not chilly today.
That conversation did bring me to thinking about chili (the kind you eat). This recipe is like most that I post, you can do a lot with it if you have an imagination. This particular incarnation has a mixture of ground beef, ground pork, sweet Italian sausage, and white chili beans.
You say, “I don’t like beans”… leave them out. “I don’t eat beef”… use ground chicken instead.
The recipe comes from an old article in Saveur magazine. It is monstrously copied from the restaurant at Simon Pearce, https://www.simonpearce.com/our-restaurant, in Quechee Vermont. If you are a local you know them for their blown glass. If you ever can get there, the store and the restaurant are great.
Chili with Sausage and Beans
Course: Lunch, DinnerCuisine: TexMexDifficulty: Moderate8
servingsThis recipe is really about the technique and the seasonings, so make it your own. I have made this recipe a multitude of ways. Go crazy.
Ingredients
1 lbs. Sausage (whatever kind you like)
1.5 lbs. Ground Beef
1 lbs Ground Pork
2 TBSP Olive Oil
1.5 Onion (Large, rough chop)
1 Green Bell Peppers (Large, rough chop)
1 Celery Stalk (rough chop)
2 Garlic Cloves (Minced)
1/8 Cup Chili Powder
3/4 TBSP Crushed Red Pepper Flakes
1 TBSP Ground Cumin
3/4 tsp Dried Oregano
1/2 TBSP Dried Basil
1 (28 ounce) can Italian Plum Tomatoes with juice (crush up tomatoes)
1 (29 ounce) can Tomato Puree
1 Bay Leaf (optional)
1/2 TBSP Salt (or to taste)
1 can White Beans (or whatever kind you like… or not)
- For Garnish (all optional)
Sour Cream
Shredded Cheese
Chopped Fresh Cilantro
Process
- In a reasonably large pot, over medium high heat, sear the sausage. It does not need to be cooked through at this point as you will be adding it back later to cook through. (In fact it is best not to cook it through as it will add more flavor if it finishes cooking later.)
- Set sausage aside to cool.
- In the same pan, brown the ground beef and then the ground pork. Drain and set aside.
- When cool cut the sausage into ½” thick slices and put aside with ground meats
- Reduce heat to medium and add olive oil to pan and then sauté onion, peppers, celery and garlic until just softened. About 5 minutes.
- Add chili powder, red pepper, cumin, oregano, basil, bay leaf (if using) and salt to vegetables and sauté until fragrant, about 1 minute.
- Add canned tomatoes. Bring to a simmer.
- Add sausage and ground meats back to the pan. Stir to combine. Simmer over low heat for at least an hour.
- Add in beans (if using) and heat through a few more minutes.
Notes
- This recipe is best done 1 day ahead and freezes really well if there are leftovers.
Love the website Mark.
The seafood combo you made one Pre-election night long ago when Bruce and Cindy were visiting. It is a top ten food experience for me. I remember it like it was yesterday.
Love to both you and Lynn.
Gregg
Thank you. I remember it too. Was pretty good.