7 oz Cooked smoked sausage
(cut in half, then sliced)
1/2 c Bell pepper, diced (or more)
1/2 c Celery, diced (or more)
1/2 c Onion, diced (or more)
1 tb Chili powder (or more)
1 ts Cumin (or more)
1 cn Chopped green chillies
1/2 c Chuncky salsa
16 oz Canned kidney beans *
16 oz Canned black beans *
*USE BEAN JUICE OR DRAIN.
Chop vegetables and brown slightly in 4 quart sauce pan. Use any oil
or spray in pan. Brown for 3 minutes over medium heat, add chili
powder and cumin, stir, heat another 2 minutes.
Add tomatoes,diced chilies and beans to pan, mix well simmer another 8
minutes.
Slice sausage (or dice) and add to mixture.
Simmer another 10 minutes on low to slightly thicken chili.
I choose to add the liquid of the canned beans, if you choose to
drain the liquid the end chili will be more dense. Fine with using
the bean liquid.
Remove from stove, place in container and placed in fridge for
flavors to mingle.
Will have for dinner tonight and add any comments.
Good use of leftover smoked sausage. Not a tru chili, but a sausage
stew type of thing. One serving in freezer - should freeze well.
4-17-11
Variation of recipe from Eckrich Sausage Web page.
