Today, I'd like to share Brad's Bodacious Beef, Bean and Sausage Chili recipe; a creation made by my culinary-exploring husband. I am constantly amazed at how far his cooking skills have improved in the eleven years we have been together. When we first met, he was strictly a meat-and-potatoes-guy who was not very enthusiastic about changing his dietary habits.
BRAD'S BODACIOUS BEEF, BEAN AND SAUSAGE CHILI RECIPE
Serves: 8-10
Prep Time: 30 minutes
Cook Time: 1 hour
2 Johnsonville New Orleans Brand Andouille Recipe Spicy Smoked Sausage links
1 package Carroll Shelby Chili Mix
½ medium White or Yellow Onion, chopped
2-3 medium Garlic cloves, minced
½ medium Green Pepper, chopped
1 small Jalapeno, seeds removed and finely chopped
1 64-ounce bottle Campbell's Tomato Juice
1 15-ounce can Bush's Seasoned Black Beans, drained
2 cups Bowtie Pasta or Elbow Macaroni, uncooked
Shredded Cheddar Cheese, optional
Salt and freshly ground black pepper, to taste
Crackers or corn chips, optional
DIRECTIONS:
1. Add ground beef to heavy stockpot over medium heat. Break into pieces and cook for 10-12 minutes or until meat is browned.
2. Place cooked hamburger in a colander and rinse with warm water to remove excess grease. Return to stock pot.
3. Cut Johnsonville sausage links half then cut each half in half. Cut slices into half-inch pieces. Add to cooked hamburger.
4. Add Carroll Shelby Chili Mix, except for masa flour. Use half of the cayenne pepper packet unless you like exceptionally spicy chili.
5. Add onion, garlic, green pepper and jalapeno. Pour in the entire bottle of tomato juice, add the black beans and mix ingredients together.
6. Add pasta. If the tomato juice does not cover the pasta, fill the tomato juice bottle about half-way full of water and add to chili mixture.
7. Reduce heat to low, cover and simmer for one hour.
We like to add corn chips to our chili to provide a little extra crunch. Frito's scoop corn chips are my personal favorite because I can scoop up small amounts of the chili when it is too hot to eat. We often use leftover chili to make nachos, taco salads and as a topping for baked potatoes.
If you enjoy Brad's Bodacious Beef, Bean and Sausage Chili please stop back and leave a comment. Doing so will make my husband a very happy man!
Copyright © The Cheap Gourmet and Kathy Browning. All rights reserved. This article is protected by copyright and intellectual property rights. Reproducing or electronically submitting this article without written permission from the author is prohibited by law. Govern yourself accordingly. Violators will be prosecuted to the full extent of the law.
After creating his Bodacious Beef, Bean and Sausage Chili recipe, I decided it was time to officially crown him The Mini Cheap Gourmet! He took our family chili recipe to an entirely new level with this tasty and hardy rendition. It is by far the best chili I have ever tasted and I am thrilled to share his recipe with you.
Serves: 8-10
Prep Time: 30 minutes
Cook Time: 1 hour
INGREDIENTS:
1-1/2 pounds lean Ground Beef2 Johnsonville New Orleans Brand Andouille Recipe Spicy Smoked Sausage links
1 package Carroll Shelby Chili Mix
½ medium White or Yellow Onion, chopped
2-3 medium Garlic cloves, minced
½ medium Green Pepper, chopped
1 small Jalapeno, seeds removed and finely chopped
1 64-ounce bottle Campbell's Tomato Juice
1 15-ounce can Bush's Seasoned Black Beans, drained
2 cups Bowtie Pasta or Elbow Macaroni, uncooked
Shredded Cheddar Cheese, optional
Salt and freshly ground black pepper, to taste
Crackers or corn chips, optional
DIRECTIONS:
1. Add ground beef to heavy stockpot over medium heat. Break into pieces and cook for 10-12 minutes or until meat is browned.
2. Place cooked hamburger in a colander and rinse with warm water to remove excess grease. Return to stock pot.
3. Cut Johnsonville sausage links half then cut each half in half. Cut slices into half-inch pieces. Add to cooked hamburger.
4. Add Carroll Shelby Chili Mix, except for masa flour. Use half of the cayenne pepper packet unless you like exceptionally spicy chili.
5. Add onion, garlic, green pepper and jalapeno. Pour in the entire bottle of tomato juice, add the black beans and mix ingredients together.
6. Add pasta. If the tomato juice does not cover the pasta, fill the tomato juice bottle about half-way full of water and add to chili mixture.
7. Reduce heat to low, cover and simmer for one hour.
8. Transfer to serving bowls. Top with cheddar cheese, salt and pepper, if desired. Serve immediately.
We like to add corn chips to our chili to provide a little extra crunch. Frito's scoop corn chips are my personal favorite because I can scoop up small amounts of the chili when it is too hot to eat. We often use leftover chili to make nachos, taco salads and as a topping for baked potatoes.
If you enjoy Brad's Bodacious Beef, Bean and Sausage Chili please stop back and leave a comment. Doing so will make my husband a very happy man!
Copyright © The Cheap Gourmet and Kathy Browning. All rights reserved. This article is protected by copyright and intellectual property rights. Reproducing or electronically submitting this article without written permission from the author is prohibited by law. Govern yourself accordingly. Violators will be prosecuted to the full extent of the law.
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