Chicken Sausage Chili

I got this idea from my friend David, who does a similar recipe except with only pork sausage, onions and tomato sauce. However, I wanted something a little more filling so I made what turned into quite a tasty chili. Nevertheless, the inspiration was there!

Ingredients:
1 package or chicken sausage, casings taken off and cut into 1 inch pieces (real sausage from the poultry counter at grocery store)
1 small can of tomato sauce
1 14 oz can of diced tomatoes
1 can of tomato paste (I used two big squeezes of my tomato paste in a tube)
1 14 oz can of black beans
Half a small white onion, diced
2 small green bell peppers cut into half inch pieces
1 to 2 tablespoons of Italian seasoning
1 tablespoon of garlic powder
1 teaspoon of salt
1 teaspoon of black pepper
1 bay leaf
Enough water to cover everything plus have some room in slow cooker, mine took about 2 and half to 3 cups of water.
Shredded cheddar or Mexican cheese blend and crackers to accompany chili

What I did:
I took all the ingredients as described above and put them in my slow cooker before I left for work.
I let it cook on low for seven hours, and when I got home my house smelt so good!
I had put too much water in the slow cooker and wanted the chili a little thicker, so I squeezed in some more tomato paste, stirred the chili, took out the bay leaf, and then turned the slow cooker on high with the lid off. I let it cook for 1 and half more hours and it was perfect.
Next time I will not add as much water, however it always seems to be the other way around…me almost scorching the food because too little water. At least this time I had enough.

I hope everyone tries this recipe, it really turned out good; and the friend didn’t complain either, lol.

Rachael Ray's Fiery Chicken Chili

I am a subscriber to Rachael Ray's magazine: EveryDay with Rachael Ray.

This is a recipe in the November 2007 edition. My mom and I tried this recipe and loved it.
Our variation substituted chicken thighs with chicken breast; we left out the adobo sauce and cilantro. Those two flavors are an acquired taste I have yet to obtain. We topped this wonderful chili with cheddar cheese, avocados, sour cream, and scallions!

Here is the recipe direct from Rachael Ray magazine; check out her magazine website by clicking on the link above:

6 servings
Prep time 25 minutes
Cook time 1 hour

Ingredients:
2 tablespoons extra-virgin olive oil
2 onions, chopped
4 cloves garlic, thinly sliced
4 teaspoons dried oregano
2 ½ teaspoons ground cumin
1 ½ teaspoons salt
1 teaspoon paprika
1 large chipotle chile in adobo sauce, finely chopped, sauce reserved
3 pounds skinless, boneless chicken thighs, thinly sliced
Two 28-ounce cans diced tomatoes with their juice
Three 15.5-ounce cans pinto beans, rinsed
Chopped avocados, cilantro leaves, grated cheddar cheese, chopped scallions
and sour cream, for serving

Directions:
1. In a large, heavy saucepan, heat the olive oil over medium heat.
2. Add the onions, garlic, oregano, cumin, salt and paprika and cook, stirring occasionally, until the onion is softened and the spices are fragrant, about 7 minutes.
3. Stir in the chipotle and 1 tablespoon adobo sauce.
4. Add the chicken and cook, stirring, until the meat begins to turn opaque, about 2 minutes.
5. Stir in the tomatoes and beans and bring to a boil.
6. Lower the heat, cover and simmer for 10 minutes.
7. Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25 to 30 minutes.
8. Add more adobo sauce to taste.
9. Serve with avocados, cilantro, cheese, scallions and sour cream.