Every now and then Liz will give me full run of the kitchen to come up with a different version of a familiar dish. Which has at times made for some very interesting… shall I say concoctions of the past few months. Some that have been deemed worthy of sharing and some that made it to the table but not much farther.
Today I decided to re-make our Chili recipe that we have been making for more years than I can recall. As I have been gathering inspiration from various sources I knew I wanted it to be a Chili that we all could enjoy so nothing too over the top but also it had to be full of flavor. That’s when I thought of using sausage as the base for this recipe.
So without any more delay let me introduce my 3 Sausage Chili with Green Chiles. Can you say YUM?
Like I said we have been making the same Chili for years, with good reason mind you. So I decided to use the basic framework of the recipe and just switch out a few of the ingredients.
So here we go, I started by combining three types of sausage that will explode your taste buds. Let’s start with a skinless Smoked Sausage and a nice Bratwurst and I’ve been searching for the opportunity to try some Chorizo Mexican Sausage so what the heck throw that in as well.
I wanted to bring out as much of the sausages flavor so I browned them all in a pan on the stove top and once they cooled chopped them all into bite size pieces. The rest of the recipe is pretty straight forward, especially if you have made Chili yourself.
I stayed with the standard tomato soup base with added Chili Style Beans along with some Pinto Beans but didn’t realize until I had already returned from the store that I did not have enough Pinto Beans and none of the Chili style Tomato Sauce I have always used in the past. So after some pondering and searching through the pantry I settled on replacing some of the Pinto Beans with White Kidney Beans and low and behold I had a can of diced tomatoes with Green Chiles.
And my 3 Sausage Chili with Green Chiles Chili was born!!!! Wah ha haha!
- 9 ounces Smoked Sausage
- 12 ounces Chorizo Mexican Sausage
- 12 ounces Bratwurst Sausage
- 2 cans Tomato Soup
- 2 cans Water
- 1 large White Onion, chopped
- 1 Tablespoon Garlic, minced
- 2 cans Chili Beans, mild
- 1 can Pinto Beans
- 1 can White Kidney Beans
- 10 ounce can Diced Tomato with Green Chiles
- 3 Tablespoons Worcestershire Sauce
- 2 Tablespoons Garlic Salt
- 3 Tablespoons Chili Powder
- 1 teaspoon Cumin powder
- dash of Pepper
- Brown Sausage on stove top, once cooled chop into bite size pieces
- In a Slow Cooker combine the Tomato Soup, Water, Chili Beans, Pinto Beans, White Kidney Beans and Diced Tomatoes with Green Chiles
- Add the cooked Sausage along with the chopped Onion and Garlic
- Finish by adding the Worcestershire Sauce and spices
- Cook on high for 2-4 hours or 6-8 hours on low, stirring occassionally
What’s in your favorite Chili?
Linking to…$5 Dinner Challenge