Smoked Sausage Chili
Smoked Sausage Chili is hearty, well-seasoned comfort food. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 14 servings
- 1 package (20 ounces) 15 Bean Ham Soup (Dry Beans) I used Hurst's Ham Beens Brand.
- 2 cups onions chopped and sauteed
- 1 can (14.5 ounces) diced tomatoes
- 1-1/2 tablespoons Liquid Smoke divided
- 1 packet (1.25 ounces) chili seasoning Stronger than chili powder.
- 1/4 teaspoon salt More or less as preferred.
- 1/4 teaspoon coarse ground black pepper More or less as preferred.
- 1 package (12 ounces) smoked sausage
- 1 tablespoon vegetable oil use to lightly fry sausage
Sort, soak and cook dry beans on the stovetop according to instructions printed on the bag. Save the seasoning packet to use later.
Place prepared beans in large pot. Cover with water.
Simmer over low-medium heat WITHOUT LID. Watch closely. Foam (aka gas) may appear on top of the water 5 to 7 minutes after the beans begin to boil. Use a large spoon to skim off the foam. Discard.
Cover pot with lid. Simmer over low-medium heat until desired tenderness. Add more water if necessary.
After beans reach desired tenderness, DRAIN SOUP into a heat proof container or smaller pot. Save to use later. Leave beans in the pot. Set aside.
Rinse sausage and place in a medium skillet. Cover with water.
Simmer 3 minutes to decrease sodium. Discard sodium water.
Use a thick towel to wipe skillet dry. Use paper towels to wipe boiled sausage dry.
Drizzle 1 tablespoon of vegetable oil in the skillet. Add sausage links. Cook over low-medium heat until sides are lightly browned (2-3 minutes).
Chop into small pieces. Pour into pot with cooked beans.
Add sauteed onions, diced tomatoes, sprinkle in ham seasoning packet, 1 tablespoon of Liquid Smoke, 1 teaspoon of chili seasoning (not chili powder), salt to taste and coarse ground black pepper to taste. Add 1/4 cup of BEAN SOUP. If you prefer thinner chili, add more soup until satisfied. Stir lightly to combine.
Simmer 7 minutes.
Taste a cooled sample. If desired, add another 1/2 teaspoon of chili seasoning (not chili powder) and 1/2 teaspoon of Liquid Smoke. Stir until well combined. Taste again. Add more seasonings if desired.
Shortly after beans start boiling, white foam will form on top. This is phytic acid, a toxin that irritates the stomach in most people. I always skim off. How to Cook Dried Beans is an informative article from Bon Appetit.
Serving: 1serving | Calories: 18kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 45mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg