Friday, February 11, 2011

Creamy Italian Sausage Chili

I was craving Corn Bread and Chili and I found a few different chili recipes. This one was wonderful! It's from Sure, it's not the healthiest dish in the book, but totally worth it. I guess some might consider it spicy. I didn't. But you can tone down the spices a little if you have sensitive taste buds. This chili tastes even better the second day.

Creamy Italian Sausage Chili
1 lb italian sausage
2 Tbsp. olive oil
5 garlic cloves, minced
1 can chicken broth
3 tsp. chili powder
2 tsp. oregano
2 tsp. cumin
1 Tbsp. paprika
1 Tbsp. parsley
salt and pepper to taste
2 cans diced tomatoes, lightly blended (I didn't blend them)
3 Tbsp. red wine vinegar
1/3 cup ketchup
1 can of each: black beans, pinto beans (I used kidney beans instead of pinto because I like them so much better), chili beans (I drained the black and kidney beans just a little)
1/2 pkg. of cream cheese

Start frying the sausage in a large pot. Add the garlic with some olive oil and brown. Once sausage is browned add the broth, spices, tomatoes, vinegar, and ketchup. Stir well and bring to a boil. Add the beans (do not drain) to the pot. Let the chili simmer for about half an hour. Lastly add the cream cheese and stir in until completely dissolved. It's especially good served with crackers or cornbread.

Here is the recipe for corn bread that I used from

Corn Bread
1 1/2 c. flour
2/3 c. sugar
1/2 c. yellow corn meal
1 Tbsp baking powder
1/2 tsp salt
1 1/4 c milk
2 large eggs, lightly beaten
1/3 c. vegetable oil
3 Tbsp butter or margarine, melted

1. Combine flour, sugar, corn meal, baking powder and salt in a medium bowl.
2. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture and stir just until blended.
3. Pour into a greased 8-inch square baking pan. Bake for 30 - 35 minutes at 350 degrees. Serve warm with butter and honey for that extra bit of yumminess!

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