[The Devoted Dabbler] Nacho Mama's Chili

[Jen McGowan Designs]

This is not yer mama's nor yer daddy's chili because in place of ho-hum ground beef I use smoked sausage.


A little sausage is never a bad thing. I say, go for as much as you can handle. 


We're still talking about cooking, right?

If you abhor the gimmicky multi-spice chili mixes and seasoning packets that seem to hover around every crock pot display this time of year, you'll dig trying something new. 


Go to your favorite butcher or good grocery store deli counter for smoked chorizo and/or andouille sausages, crumble them in the food processor and use that instead of ground beef. The sausage is already cooked so you skip the step of browning the ground beef which is so 2009...Ground beef lacks strong base notes so you end up throwing every spice in the rack at it to get it to taste like something, whereas smoked sausage has warmth and depth of flavor without being spicy or overpowering. Advantage: smoked sausage.


Try it--do your regular chili routine but with smoked sausage instead and take your chili from 5-Alarm honky tonk to a sophisticated crockery dining experience.


See you soon.


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Posted By Jen McGowan Designs to The Devoted Dabbler at 11/15/2010 07:28:00 AM