Ohio Farmhouse Sausage Chili
Contributed by: NAPSA
(NAPSA) - In many parts of America, making chili can be a highly contentious matter. From Texas chili, to Cincinnati chili, to Chili con Carne, there are
multitudes of recipes and variations. But there's one point on which chefs, home cooks and chili connoisseurs agree... there's nothing like a steaming pot of chili to fill your belly and warm you from head to toe.
We've tested dozens of chili recipes in the Joy of Cooking Kitchen, experimenting with
lots of regional ingredients and spices. Ohio Farmhouse Chili is one of our favorites, ideal for a
quick weeknight supper or to slowly simmer while huddled around a campfire.
We like this recipe because it uses readily available ingredients, can be made in less than
an hour, and isn't too spicy. In fact, it doesn't even use chili powder, relying instead on the
sausage spices plus a little cumin and pepper. If you want to increase the heat, just add a dash of
hot sauce or a pinch of ancho chile powder. Serve chili piping hot with sharp cubed cheddar cheese or a dollop of sour cream on top. Add a tossed salad and cornbread or biscuits to round out your meal.
- 1 pound pork sausage
- 1 large onion, chopped
- 1 celery stalk, diced
- 1 28-ounce can (3 1/2 cups) whole tomatoes, chopped
- 2 cups tomato juice or chicken broth (or a mixture of the two)
- 1 to 2 tablespoons maple syrup or molasses
- 2 teaspoon ground cumin
- 1 1/2 teaspoon powdered sage
- 1/2 teaspoon ground black pepper
- Two 19-ounce cans (3 1/2 to 4 cups) cooked red kidney beans, drained and rinsed
Brown sausage and onion in a large skillet. Toward the end of the browning, add celery.
When the celery is softened, add all other ingredients except kedney beans. Simmer for 20
Add kidney beans.
Simmer for 15 minutes and serve.