Makes 6 servings
1 1/3 cup dried pinto beans or dried kidney beans
2 Tbsp tomato paste
4 celery stalks, diced
2 cups diced onion
2 Tbsp chili powder
6 garlic cloves
1 tsp cumin
1 Tbsp oil
1 Tbsp brown sugar
2 tsp salt
1 (14 oz) can diced or stewed tomatoes
1/2 cup water
1 lb smoked sausage, quarter inch slices (you could also use ground beef, ground turkey or chicken, or other sausage)
Toppings: cheese, fritos, sour cream
1. The night before you want the chili, soak the beans in plenty of water overnight. The next morning, drain the water and rinse off the beans.
2. Combine tomato paste, celery onion, chili powder, garlic, cumin and oil in a microwave safe bowl. Microwave for 4 or 5 minutes until the onions soften. Transfer to slow cooker.
3. Place beans, brown sugar, salt, tomatoes, water and smoked sausage in the slow cooker and stir to combine.
4. Cover and cook on LOW for 8-10 hours, until beans are soft and flavors blended. Add salt and pepper to taste and more spices, if needed.
5. Serve with desired toppings.
Someone commented on my facebook page that I hadn’t done a lot of chili recipes. And they were right in the sense that I haven’t done a traditional chili. I’ve done a white chicken chili, black bean chili, lime chicken chili, and taco chili. So I decided to go the more traditional route with this recipe. My husband loved the use of the smoked sausage and thought that it was 4 stars. I loved the use of the fritos, sour cream and of course shredded cheese 🙂 If you wanted to make this recipe with canned beans you could easily do that (it wouldn’t need to cook as long). 4 stars.