Apparently, this is the week of homemade fare around these parts. Thanks to Johnsonville for cultivating this post on chili! Homemade marshmallows, homemade bread, and now homemade chili. Had I had the foresight to think about this week properly, I would have made crusty french bread to go with the chili, but then, that would make my life perfect, and we all know that’s not the case. With school in full swing
Sometimes, for us, that meal is chili, and this time we decided to put a meatier spin on it with Johnsonville Sausages. We, and by we I fully mean, Mr. Houseful, cooked up a meal fit for kings, and the fact that the cellist was fighting to take some to school the next day for lunch is a testament to its tastiness.
I happened to participate in the making of this meal a little bit by picking out the two sausages to be used. I figured a kielbasa and andouille together might a decent recipe make. Indeed it did because the husbandmeister made magic. With a trilogy of beef, pork, and chicken in this chili, we couldn’t lose, and we didn’t.
Usually, when Mr. Houseful cooks, it’s like a production of sorts. Flitting to and fro in the kitchen, using the mandolin and throwing various spices into a pot. It’s definitely a marvel to see. It kind of makes me want to have him spend more time there! The kids love it too. While they aren’t too fond of kidney beans, they made sure to eat every other ingredient in this chili, including the liquid gold that comes from simmering low and slow in a pot preparing to be consumed. Of course
- 1 lb ground beef
- 1 package Johnsonville Polish Kielbasa
- 1 package Johnsonville Chicken Andouille
- 1 half medium yellow onion
- 1 green pepper
- 2 packets of your favorite chili powder mix
- Ground cumin to taste
- Garlic powder to taste
- Chili powder to taste
- 4 cans of kidney beans undrained
- 2 cans of diced tomatoes undrained
In large skillet, brown one pound of ground beef.
While ground beef is browning, chop onion, then add to skillet.
Slice sausages lengthwise, then chop them into quarter inch pieces.
Transfer browned beef into dutch oven, or stew pot.
Add sausage, tomatoes and beans.
Add seasoning packets to pot.
Bring mixture to a simmer, stirring occasionally.
Add remaining spices to taste.
Reduce heat to low and simmer for an additional 45 minutes.
Give it a final stir, tasting to make sure that all flavors have combined. Adjust accordingly and serve.
You can add sour cream, cheese, green onion or any other topping to make this more filling. We like to serve with a good ol’ side of crusty bread. Enjoy!