‘FLAVORS OF FALL’ SAUSAGE & POTATO CHILI

Made a bratwurst and sweet potato chili a few years back that I felt was pretty good. I decided to take it a bit higher and add a few more ingredients to it, most notably an equal amount of ground beef as well as some hot sausage. There’s also celery and fennel added as well as some tomato paste and apple cider. This is also for a larger amount of chili than the initial recipe yields so most ingredients are doubled or substantially increased. The increased yield is also why I added tomato paste to he recipe, even though the amount of diced tomatoes is doubled I felt more tomato flavor than two cans of diced tomatoes was going to be needed for this amount of substance.

 

15-30 g. Bacon Grease (optional)

 

If you’re using ground beef that is less than 85.15 then you probably won’t need any extra grease. I used 85/15 here so I added the bacon grease just in case.

 

565 g. 85/15 Ground Beef

500 g.. Pork Sausage

225 g. Hot Pork Sausage

450 g. Sweet Potato (peeled & cubed)

225 g.. Red Onion (diced)

 

I thought about using regular potato here but the cook time for chili is so long that cubed white or yellow potatoes would likely just break up. Plus the orange sweet potatoes and the purple-red onions, and the green peppers are typical Halloween/October colors.

 

* Brown and break-up ground beef and sausage

* Drain off any excess grease

* Add potato and onion, cover and simmer for about 15 minutes

 

825 g.. Diced Tomatoes

340 g.. Green Pepper (diced)

115 g. Celery (diced)

55 g. Fennel (diced)

55 g. Jalapeno Pepper (diced)

100 g. Apple (peeled & diced)

2 cans Dark Kidney Beans (drained & rinsed)

170 g.. Tomato Paste

20 g.. Chili Powder

3 g. Dry Cilantro

10 g. Cumin

2 g. Cinnamon

1.5 g. Cayenne Pepper

Salt

Pepper

 

* Add above ingredients to meat and mix well, cover, and stew on low for about an hour, stirring occasionally

 

120 ml.. Apple Cider

340 -450 ml. Beef Broth

 

* Add cider and beef broth and allow to stew on low, uncovered or partially covered, for about 60 minutes

 

Green Onions

Sour Cream

Shredded Extra Sharp Cheddar

Hot Sauce of choice

Crackers, Chips, Croutons, or Bread

 

* Top as desired.

 

You’re going to need the big pot for this one.

 

Before you get judgemental, this clearly isn’t just slop thrown together since everything is not only measured but re-measured and converted to the metric system and ‘yes’ I do have a mother who cooked enough when I was a child for me to know what normal chili is. A lot of people will turn up their nose at this but people have been droned into misguidance. ‘Chili’ is merely a ‘stew.’ Potatoes are quite common in stews, AND no additional thickeners like flour or cornstarch should be needed because of the starch in the potatoes. As for the cinnamon, I mean.... It goes good with the apples which go good with the fennel which goes good with the celery which is more common in chili than you might think as it forms a good trinity with onion and bell peppers. Plus they’re all kinda fall flavors and colors that go good with sausage and peppers and onions. You might not like the beans being added but I’m planning on doing some Five Way Chili with the leftovers so I decided to save myself a step... and I like beans in chili. So eat a fart, old man, and go somewhere else to enjoy your 'authentic' chili without beans.

 

 

Done