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August 06, 2006
Summer Chili
This chili sort of came about serendipitously. On Friday, I was in the grocery store, and came across some habanero and green chile chicken and turkey sausages. I thought, "Hey, I bet this would be good in a chili," and bought them.
Yesterday, I was at the Willow Glen Farmers' market, and bought some ears of white corn. And I thought, "Hey, corn is good in chili."
Today, I decided it was finally time to make that chili. It came out really good. Spicy enough to clear your sinuses, but not overwhelmingly spicy, and tasting very summery with the corn and tomatoes and peppers. Quoth Mr. Spaceling, "It's good to be Mr. Spaceling."
(The fresh tomatoes were an accident, too. I was planning on using canned, and then realized in the middle of the recipe that I didn't have any canned tomatoes. So I grabbed a pint of grape tomatoes that I had been planning on using in salad.)
Ingredients
- 1 package Aidell's Habanero and Green Chile Sausages, diced
- 1 onion, diced
- kernels from 3 ears of white corn (I think it amounted to about 2 cups of kernels)
- 3 garlic cloves, sliced
- 1 chipotle chili, minced
- 1 tsp. chipotle chili powder
- 1 red bell pepper, chopped
- 1 pint grape tomatoes, halved
- 1 can black beans
- 1 can white beans
- 1 can pinto beans
Steps
- In a large pot, saute the sausage over medium-high heat until it starts to brown.
- Dump in the onion, pepper, tomatoes, garlic, chipotle, and chipotle powder. Cook, stirring, until the onion is translucent.
- Add the corn and the beans, and about 1 can of water. Bring to a boil.
- Turn heat to low and simmer for 30 to 40 minutes. Adjust seasoning, and serve.
For a little extra punch, serve with a bit of shredded habanero jack cheese on top. (I seem to be on a habanero kick lately. I'm still too scared to actually buy and cook with the raw chilies, but if it's habanero flavored, I'll probably buy it.)
Posted by spaceling at August 6, 2006 08:57 PM
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