Sausage and Meatless Chili Recipes

Here are two good chili recipes that I enjoy.

The first recipes uses Italian Sausage and the second being completely meatless.

For the first recipe, the meat can also be half italian Sausage and half beef.

It is believed that chili began sometime before the American Civil War, among Texas trail hands. The trail cook assigned to the cattle drive (as in TV's Rawhide!) had to feed a lot of men on the long trail drives with whatever he had on hand or could find along the trail.

Meats used were often beef, buffalo, venison, and rattlesnake. Beef was made into chili bricks by pounding out dried beef or other meats with fat, chilies, and salt. These chunks could be thrown into hot water and boiled for stews.

Serves 4

Preparation Time = 15 Minutes

• Cooking Time... 25 - 35 Minites
• Ready In..........50 Minutes or less

EQUIPMENT AND TOOLS

• Clean and Sanitized Cutting Board.
• Kitchen Knives
• Measuring Spoons
• Measuring Cup
• Can Opener
• Small Saucepan
• Cast Iron Skillet with Lid
• Mixing Spoon

INGREDIENTS

• 3 Celery ribs, chopped
• 1 Medium onion, chopped
• ½ Cup chopped green pepper
• ½ Cup chopped sweet red pepper
• 4 Tbsp Extra Virgin Olive Oil (EVOO)
• Italian sausage links, without casing (about 14-16 oz)
• 1 15-ounce can stewed tomatoes, with juice (use brands with added spices if you wish)
• 1 15-ounce can kidney beans (dark or light), drained
• 2 Cups water
• 5 Tbsp tomato paste
• 2 Tbsp chopped green chilies
• 1 Tbsp chili powder
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp cumin
• ½ tsp coriander
• ½ Cup shredded Cheddar cheese
• 1 Bunch green onions, including half of green tails, chopped

DIRECTIONS

• Chop the vegetables or buy pre-chopped or chopped-frozen.
• In the bottom of a small saucepan, pour EVOO to just cover the bottom.
• Sauté the celery, onion and sweet peppers in the oil until tender-crisp. Don't overcook..Reove from heat and set aside.
• Pour EVOO to cover the bottom of the skillet and break the sausage meat into it. Cook over medium-high heat until sausage is completely browned. Drain excess grease and return skillet to heat.
• Stir tomatoes, kidney beans, water, tomato paste, chilies, and seasonings into the skillet.
• Bring the meat mixture to a hard boil and reduce heat to medium-low.
• Simmer uncovered about 30 minutes or until well thickened.
• Spoon into serving bowls and garnish with sprinkled shredded cheese and chopped green onions.

Serves 4

• Preparation......20 Min
• Cooking Time...10 Min
• Ready In.........30 Min

INGREDIENTS

• 2 Tbsp EVOO
• 1 Clove garlic, minced
• 1 Medium green bell pepper, chopped
• 1 Celery rib, chopped
• 1 Medium onion, chopped
• 1 Medium carrot, shredded
• 1 Medium zucchini, chopped
• 15 oz Can tomatoes, with juice
• 15 oz Can kidney beans, drained
• 8 oz Can tomato sauce
• ½ Cup water
• 1 Tbsp Chili powder
• ½ tsp Hot sauce
• 1 tsp Basil
• 1 tsp Oregano
• ½ tsp Black Pepper

GARNISHES

• Chopped green onions, scallions or chives
• Shredded Cheddar or Monterey Jack cheeses
• Jalapeño rings
• Avocado slices.

HOW TO:

• In a large quart saucepan, heat the EVOO.
• Sauté together the garlic, green pepper, celery, onion, carrot, and zucchini until tender-crisp.
• Add remaining ingredients and bring the whole to a boil over high heat.
• Reduce heat to medium, cover, and cook until heated through.
• Place in serving bowls and garnish as desired.