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Chili de Salchichas - Sausage Chili

sausage chili, chili de salchichas, chili con carne, chili
Chili de Salchichas (Sausage Chili)
Chili is one of my favorite cold weather one pot meals.  It's probably one of the first meals I ever made after moving out on my own (oh those many, many years ago) but it's been around since the 1880's.  It's amazing how combining a few bold ingredients can turn them into something completely different and hearty.   It's a versatile dish that can be made many different ways depending on your taste, mood, or even where you're from:  Chicken with white beans, also known as White Chili, Chili Verde, made with chunks of pork and slow cooked in a green chili sauce,  and even Vegetarian Chili are common variations.

Equally diverse is what you put under your chili.  While some people choose to have it plain, Cincinnati style is served over spaghetti noodles and topped with cheese.  In the South, it's commonly served over rice with a side of cornbread.  This particular recipe is for Sausage Chili - or Chili de Salchichas as my dear friend, Michelle calls it.

What favorite or regional versions do you make at home?  Respond in the comments and let me know!

 Note:  This recipe works great in the crock pot too!  Just be sure to brown the meat on the stovetop first, then transfer straight to crockpot.  For the recipe, click below.



Recipe for Chili de Salchichas - Sausage Chili

Ingredients


2 pounds of breakfast sausage (spicy or hot)
1 pound of Italian sausage (spicy or hot)
1 large onion, chopped
1/2 bell pepper, chopped
2 jalepeno peppers, chopped (optional)
3 cloves garlic, minced
2-1lb, 13oz can Tomato Sauce
2-1lb, 13oz cans Kidney beans
1-1lb, 13-oz can Diced Tomatoes
4 Tablespoons Chili Powder
2 teaspoons Cumin Powder

Toppings (Optional)

Shredded Cheddar Cheese
Sour cream
Jalepeno peppers
Fresh Limes

Directions

1.  Brown the two types of sausage well in a large Dutch Oven.
2.  Add onions and green pepper and cook until they are translucent.
3.  Add garlic and allow that to cook until it begins to get fragrant (about 2 minutes).
4.  Add tomato sauce and diced tomatoes.
5.  Add beans - stir carefully so as to not break them.
6.  Add spices - taste and adjust accordingly
Labels:

Comments

Kelley @ Chef Savvy said…
This Chili looks wonderful Elizabeth! Your photo is beautiful great job!!
January 7, 2015 at 12:22 PM
Elizabeth Obsesses said…
Thank you Kelley! I'm trying to improve my natural light opportunities. :)
January 8, 2015 at 6:33 AM
Leigh said…
I would bake some fresh cornbread to go with that. Looks yummy.
June 7, 2016 at 5:29 PM
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