I have to admit that most of the times when I start out to make chili, it turns into a red sauce suited only for pasta, but I am going to mend my ways.
I mentioned this short-coming to a friend and she suggested using a store-bought mix. I am generally loathed to use any store-bought , pre-mixed anything, but I gave it a try and found it pretty good. I spiced it up a bit and it was even better.
My friend Peggy Browne has a good white chili recipe, and I’m determined to give that a try, too. I love white beans, canella or great northern beans, and think adding them to spicy chili is a good idea. My last idea, and you can read about all of these in my Jan. 28 food column, is to use a combination of sausage and pork, instead of ground beef.
Give the recipe below a try and let me know what you think.
SAISAGE AND PORK CHILI
1 pound fresh Italian sausage
1 pound fresh pork shoulder, cut 1/3 inch dice
1 poblano pepper
1-2 jalapeno peppers
1 cup chopped onion
6-8 cloves garlic
2 tablespoons cup chili powder
1 tablespoon cumin
1 pinch dried oregano
1 large can whole tomatoes
2-3 cups cooked pinto beans
Sauté the meat and sausage until well-browned, remove and set aside. Add the onion and the chopped peppers to the pan and cook for 5 minutes, add seasonings and cook 2-3 minutes, then add the tomatoes and 1/2 cup of the beans and all of the meat. Simmer for 45 minutes, or until the pork is tender. Add the remaining beans, garnish with cilantro if you like, taste and re-season if necessary. Serve hot.