It's pouring buckets here today, and is the perfect day for a nice pot of chili. I used the Rotel recipe Pat posted at Peek as a jumping off point, and changed mine up a bit. It is by far the best chili I have ever made!
Linda's Chili
1 cup chopped carrot
3/4 cup chopped green bell pepper
Saute for about 15 minutes in 3 tbsp olive oil.
In a large saucepan combine:
1 can Rotel
1 can chopped tomatoes
1 can black beans
1 can small red beans
1 can Mexicorn
1 tsp Emeril's "Essence"
1 tbsp Sweet BBQ spice mix
Add carrots and peppers. Bring to a simmer over low heat.
In the meantime, chop 1 package Sweet Apple Maple chicken sausage into coarse chunks and cook in frying pan until no longer pink. Stir into chili. Simmer over medium heat until sausage is completely cooked through and chili begins to thicken. Serve over rice.
SO GOOD!
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