Robert Ausdenmoore
Prep Time
10minutes
Cook Time
30minutes
Prep Time
10minutes
Cook Time
30minutes
Ingredients
  • 1lb spicy pork sausageground
  • 1can chili hot beans with gravy15.5 oz can
  • 1can diced tomatoes with chilies10 oz can
  • diced jalapeno peppersto taste
  • shredded cheddar cheeseto 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.