Recipe by Chef shapeweaver �
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.
Top Review by Chef Dudo
Great recipe for smoked sausage. Used a chicken smoked sausage and also added one can of black beans. I did drain and rinse the black beans as well as the kidney beans, personal preference.
For spices I used half the amount of recipe #97914. The result was a spicy, flavourful chili which I will certainly make again. Can also report that it freezes well.
Thanks for creating and posting.
- 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) canpeeled chili ready diced tomatoes, undrained
- 1⁄3 cup dry elbow macaroni
- 1⁄2-3⁄4 cup water
Directions See How It's Made
- 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 :)!