Sausage Chili

SERVINGS

6

PREP TIME

15 min

TOTAL TIME

2 hr 30 min

GLUTEN FREE

NO


All Natural Pork Sausage Roll

This recipe is made with ​a Jones All Natural Roll Sausage.


Perfect for a busy day, this sausage chili is quick to prep and can simmer away on its own, developing deep flavors while you go about your business.


 Enjoy these main ingredient substitutions:

ingredients
2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls
1 large onion, diced
1 red pepper, chopped
1 jalapeño, seeded and chopped
5 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon chipotle chili powder
1 tablespoon cumin
2 teaspoons oregano
2 teaspoons sugar
2 cups beef broth
2 cups water
1 (15 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (8 oz) can tomato sauce
2 tablespoons balsamic vinegar
3 tablespoons masa harina*
1/2 cup water

Optional Toppings:

Green onions, chopped
Cheese, shredded
Sour cream

*Note:

Masa harina is corn flour treated with lime, used to make tortillas and tamales. Look for it in the Hispanic foods section of the grocery store. Cornstarch may be used as substitution. 
DIRECTIONS
In soup pot or dutch oven over medium-high heat, brown sausage. Remove sausage from pan and set aside. Keep 1 tablespoon sausage drippings in pan.

Add onions and peppers. Sauté until vegetables begin to soften, 4-5 minutes. Add garlic, spices and sugar. Cook for 1 minute.

Add beef broth, water, diced tomatoes, beans, tomato sauce and balsamic vinegar. Stir to combine. Add sausage back to pan. Simmer over medium-low heat for 2 hours. Or, transfer to slow cooker and simmer for 6 hours on low.

Before serving, mix together masa harina and 1/2 cup of water. Stir into the chili and return to simmer. If using a slow cooker, turn heat to high and cook until chili begins to thicken.

Serve with sour cream, cheese and green onions if desired.


Ingredients

Directions

2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls
1 large onion, diced
1 red pepper, chopped
1 jalapeño, seeded and chopped
5 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon chipotle chili powder
1 tablespoon cumin
2 teaspoons oregano
2 teaspoons sugar
2 cups beef broth
2 cups water
1 (15 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (8 oz) can tomato sauce
2 tablespoons balsamic vinegar
3 tablespoons masa harina*
1/2 cup water

Optional Toppings:

Green onions, chopped
Cheese, shredded
Sour cream

*Note:

Masa harina is corn flour treated with lime, used to make tortillas and tamales. Look for it in the Hispanic foods section of the grocery store. Cornstarch may be used as substitution. 
In soup pot or dutch oven over medium-high heat, brown sausage. Remove sausage from pan and set aside. Keep 1 tablespoon sausage drippings in pan.

Add onions and peppers. Sauté until vegetables begin to soften, 4-5 minutes. Add garlic, spices and sugar. Cook for 1 minute.

Add beef broth, water, diced tomatoes, beans, tomato sauce and balsamic vinegar. Stir to combine. Add sausage back to pan. Simmer over medium-low heat for 2 hours. Or, transfer to slow cooker and simmer for 6 hours on low.

Before serving, mix together masa harina and 1/2 cup of water. Stir into the chili and return to simmer. If using a slow cooker, turn heat to high and cook until chili begins to thicken.

Serve with sour cream, cheese and green onions if desired.