Chili Beans & Sausage

Passed to your plate by Jim Tippmann

When I graduated from college in 1981, I moved to Cincinnati with the garage sale furniture my mother got me. Didn’t know anyone.  My mother gave me this cookbook, “Recipes in 30 Minutes”.  This is the first thing I ever cooked on my own as a single guy.  It took me 2 hours and my kitchen was a disaster!  But we still cook it regularly to this day – chili with apples…go figure!  Enjoy!

 

Print Recipe
Jim Tippmann
Prep Time 25 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 pounds sausage mild or hot
  • 2 cups onions chopped, large
  • 4 cups tart apples diced and peeled
  • 3 cups tomato juice
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 2 tablespoons salt
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper freshly grounded
  • 4 cans red kidney beans 1-17 ounces each, drained
  • 3 cans sour cream dairy
Prep Time 25 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 pounds sausage mild or hot
  • 2 cups onions chopped, large
  • 4 cups tart apples diced and peeled
  • 3 cups tomato juice
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 2 tablespoons salt
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper freshly grounded
  • 4 cans red kidney beans 1-17 ounces each, drained
  • 3 cans sour cream dairy
Instructions
  1. Cook sausage just until it loses its pink color; break it up as it cooks. Pour off all the fat and cook onion in the same pan until it is limp. Add the apples, tomato juice, brown sugar, garlic, salt, chili and pepper.
  2. Bring to boiling; remove from heat.
  3. Add the kidney beans and stir to mix.
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