Thursday, January 6, 2011

Breakfast Sausage / Chicken Chili

by Twara Kellam - - Used by permission - from Dining of a Dime cookbook

(Note from Lois: Making your own sausage eliminates ingesting harmful sodium nitrates.  Ground chicken or turkey can also be substituted for pork.)

Jill Cooper: Years ago, I asked myself, "Why should I make my own sausage?" until my daughter made this recipe.  Then I fell in love with homemade sausage.  It is amazingly easy to make--even easier than meatloaf or meatballs. You can use or store it just like regular sausage after you make it.

1 lb. ground pork
1/4-1 tsp. sage (to taste)
1/4-1/2 tsp. marjoram
1/4-1/2 thyme (optional)
1 tsp. salt
1/8 tsp. pepper
1-3 Tbsp. water

Mix and knead until blended. Refrigerate in an air tight container for 2-3 days for flavors to blend. Make into patties and fry until golden brown.


For white bean chili, use all white northern beans - easy to make from dried beans.  Soak overnight, pour off water and rinse, add fresh water and simmer until soft.  Add salt only after the cooking, since adding salt beforehand will require longer cooking.

1 pound skinless, boneless chicken breasts
2 large onions, chopped
1 green pepper, chopped
3 cloves minced garlic
4 (15 oz.) cans kidney beans, drained,rinsed (or cooked dried kidney beans)
2 (14.5 oz.) can diced tomatoes (do not drain)
1 (8 oz.) can diced green chiles
2 cups water
2 Tbsp. cilantro
1 Tbsp. sweet basil

1 Tbsp. + 1 tsp. chili powder
1 tsp. ground cumin

Cut chicken into bite-size pieces and brown in a saucepan that has been sprayed with nonstick cooking spray. Add remaining ingredients, cover and simmer for 30 minutes or until chicken is tender. Serves 10. If this amount is more than needed for your family, freeze the rest for another quick and easy meal.