Quick & Easy Spicy Pork Chili

Passed to your plate by Robert Ausdenmoore

Growing up in Cincinnati, my exposure to chili for most of my childhood was limited to Skyline Chili or other “Cincinnati-style” imitators. The first time I had a more traditional chili with ground beef, I was a little let down by the relatively tame flavor compared to the very-seasoned Cincinnati-style I was used to.  My mom was kind enough to switch to pork instead of beef, which was just enough of a flavor boost to finally get me over the “chili with beans” hump. During my dishwasher-less days of off-campus college living, anything that involved one dish (and an optional crockpot) typically became a week-to-week staple. Read more

Print Recipe
Robert Ausdenmoore
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 lb spicy pork sausage ground
  • 1 can chili hot beans with gravy 15.5 oz can
  • 1 can diced tomatoes with chilies 10 oz can
  • diced jalapeno peppers to taste
  • shredded cheddar cheese to top
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 lb spicy pork sausage ground
  • 1 can chili hot beans with gravy 15.5 oz can
  • 1 can diced tomatoes with chilies 10 oz can
  • diced jalapeno peppers to taste
  • shredded cheddar cheese to top
Instructions
  1. Place ground pork sausage in a large, deep skillet. Cook over medium-high heat until the sausage is evenly brown.
  2. Lower heat to medium. Add chili hot beans and gravy to the skillet. Stir to evenly incorporate with the sausage.
  3. Open can of diced tomatoes and chilies, draining half of the liquid. As the sausage, bean and gravy mix begins to bubble in the skillet, add the tomatoes, chilies and remaining liquid from the can. Stir evenly and allow to simmer for 20 to 30 minutes.
  4. (Optional) Dice fresh jalapenos based on the desired level of heat. Add to the sausage and stir to incorporate evenly.
  5. (Optional) If desired, use a flour slurry to thicken the chili. Skim a quarter cup of the chili juice into a separate container and add 2 Tbsp (30 ml) of flour. Whisk or beat with a fork to eliminate lumps, then slowly stir the mix.
  6. Transfer the chili from the skillet into a crockpot or slow cooker. Set to warm until ready to serve on its own with cheese, or over noodles for chili-mac.
Share this Recipe
 
This site was cooked up by FRCH Design Worldwide ©2016