January 29th- Sweet Sour Smoked Sausage Chili

Some unheralded soul deserves a mountain of credit. This prescient prophet of pork saw utility in the scraps. A true innovator, he stuffed the cast-off meat in a tube, along with some spice, and sausage was born. Though undoubtedly well ahead of his time, this illuminant visionary never could have envisioned that his creation would form the very fiber of our society. Yes, sausage is omnipresent. There is no hyperbole in suggesting, nay insisting, that life, liberty, and everything we hold dear would be radically subverted should sausage somehow cease to be. For a moment imagine- but only if you are not frail- backyard cookouts, baseball games, or even chili all without dear, sweet sausage. Apologies for that last sentence, as I seek not to provoke night terror, but only to arouse strong omnipartisan support for sausage.
Okay, okay – here’s a sausage chili recipe:

14 oz smoked sausage ring, cut into small chunks
1 C white onion, chopped
1 C green pepper, chopped
1T fresh hot banana pepper, chopped fine
¼ t Chinese Five spice powder (Penzey’s)
½ T Chili powder

Toss above ingredients into the pot and fry for 10 minutes

While frying, prepare the sauce by mixing in a bowl:
2T brown sugar
2T balsamic vinegar
½ T chili powder
¼ C vegetable juice
½ C pineapple juice
1T cornstarch

After the sausage mix has fried for 10 minutes, pour the sauce into the pot.
Then add:
½ C grape tomatoes
½ C pineapple chunks
Simmer for 5 minutes or until sauce thickens.
Serve over cooked basmati rice

The mystic vibe this chili is throwing off is no illusion. It's the real deal.

The mystic vibe this chili is throwing off is no illusion. It’s the real deal.

Tasting notes:
My primary concern was the seemingly strange sweet/sour/chili sauce. It looked like a mess in waiting with Chinese 5 spice powder, pineapple juice, and chili powder. Disaster was inverted, as the sauce had all three of the compulsory elements. Overall, the dish was quite satisfying and joins the ranks of those I will certainly make again (next year.) The ITP seemed to take a strong interest in the process and less interest in the product. While two of the three junior members ate the chili without complaining (what was it that Meatloaf said?), all had suggestions for tweaking the actual production aspect of the meal. Strange. Perhaps a guest author will be on tap soon. As for sausage, expect to see more of it in the coming weeks.

Week 4 is in the books (as of yesterday):
2 wild game
1 pork
1 potato
1 chicken
1 ground beef
1 seafood

What I learned this week:
I can make chili out of Canada’s national dish, Mexico’s national beverage, and the ITP’s favorite dinner. There were great chilis this week, the MacRib, the poutine, the elk pie, et al. The low point was the ex-girlfriend chili. I have had 5 bowls now and there is no end in sight.

On a lighter note, look for the big month end summary, due to arrive on Saturday. As always, keep your spoon in the bowl and your hand on the Sriracha.

This entry was posted in hybrid chili, Mash-up, sausage, vegetables and tagged , , . Bookmark the permalink.

7 Responses to January 29th- Sweet Sour Smoked Sausage Chili

  1. Chas. says:

    My brother-in-law makes his family’s famous Polish sausage recipe every holiday. I love sausage.

  2. Andy says:

    I’m starting to feel like the last person under 40 to have never had a bottle of Sriracha in his home cupboard. I blame it on the household embargo on hot sauces until the 2 dozen or so of the ones we already have stocked have been depleted.

    • spasture says:

      I am empathetic to your plight. No need to worry, as you can readily add hot sauce to any of the recipes found at chili365. A more pedestrian means by which to deplete your stash is to splash the hot sauce on breakfast cereal, raisin toast, or vodka-imbrued mac and cheese . You may, however, want to hold out, as I will be unveiling a special application for hot sauce. Look for revelation in the special Valentine’s Day Chili Poll.

  3. Chas. says:

    I follow the instructions, verbatim, when I make Mac N Cheese.

    • spasture says:

      Fear not, those directions are written with your full enjoyment front-of-mind. As you begin to feel more confident with the process, you may allow yourself to “augment” mac n’ cheese.

  4. AgileWriter says:


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