Smoked Sausage Chili – simple, smoky and delicious; forget the ground beef, using smoked sausage instead is my new favourite way to make a hearty chili.
Over the last few years I’ve been experimenting with making my own homemade sausages and it’s something that I really enjoy a lot. There’s something quite satisfying about completing a batch of your own homemade sausages. I love the experimenting to get the seasonings just to my own taste and of course you can have complete control over the level of salt and fat in them as well, not to mention having no added preservatives at all! If you are so inclined, and particularly if you own a KitchenAid stand mixer, the KitchenAid Food Grinder Attachment for Stand Mixer with Bonus Sausage Stuffer is a great attachment to own.
I have featured a couple of the recipes here that are suitable to be made into sausage patties, like Homemade Breakfast Sausage and Chorizo Sausage. This summer I’ve been experimenting even further making Bratwurst, Italian Sausage, English Cumberland Sausage and more. I’ve also become quite fond of my backyard smoker over the past few years and made my own smoked sausage this year too.
I normally make at least 10 pounds of sausage at a time and freeze it in about 1 pound packages to use later. I had the last package of my smoked sausage left from the batch and wanted to use them in some sort of recipe to stretch them into a full meal. Spouse suggested making a very simple, no fuss chili and instead of using ground beef, use the fully cooked smoked sausage to make the chili, letting the smoky flavour infuse throughout the sauce. Boy was that ever a good idea. I love anything with a smoky flavour and this dinner was really delicious with the sweet flavour of the vegetables, the hint f molasses, the spices and the smokiness of the sausage all blending together perfectly.
- 3 tbsp olive oil
- 1 small red onion diced
- 2 cloves garlic minced
- 1 stalk celery finely diced
- 1 medium carrot finely diced
- 1 small sweet bell pepper red, orange or yellow, finely diced
- 2 cups plain tomato sauce
- 28 ounce can diced tomatoes 3 1/2 cups
- 1 19 oz can red kidney beans rinsed and drained
- 2 tbsp chili powder
- 1/2 tsp cumin
- 1 tsp chipotle powder more or less to taste
- 2 tbsp molasses
- 1 pound smoked sausage sliced about 1/2 inch thick
In a small dutch oven, heat the olive oil over medium heat. Add the onion, garlic and carrot and saute until the onions soften but not brown.
Add the sweet bell pepper, tomato sauce, canned tomatoes, kidney beans, chili powder, cumin, chipotle powder and molasses.
Mix together well and simmer very slowly over minimum heat for about 30 minutes, stirring occasionally.
Add the sliced smoked sausage and continue to simmer for about another 15 minutes.