ANOTHER CHILI RECIPE

We are in the middle of a slight remodel in our kitchen, and the house is a mess. If you have ever done any kind of remodeling where drywall was removed and replaced you will know what I mean. Our drywall needed to go when we found out that the tiles on the back splash were attached with a kind of glue instead of the usual kind of thin set cement. The tiles came off, but they brought most of the drywall with it, so it had to be replaced. Our kitchen is torn up as a result of all this, and we thawed a bowl of Chili for dinner

Which brings me around to the newest recipe for Chili. This one is a bit different and has a slightly different flavour due to some things in chili that you might not expect. It has a southwest flavour, and is quite good. Anyway if you think it might be good to try, I offer you the recipe. It makes a lot so it needs a bigger pot or slow cooker which is what I use. It will freeze beautifully.

Beef & Italian Sausage Chili

8 oz light Italian sausage                         1 can reduced sodium beef broth

1 5.5 oz can tomato paste                        1 ½ cups chopped celery

1 cup medium salsa                                 1 ½ tbsp chili powder

2 tsp dried Italian seasoning                    1 ½ tsp ground cumin

1 ½ lbs lean ground beef                         1 cup chopped onions

2 tsp minced garlic                                  1 19 oz can diced tomatoes

1 19 oz can red kidney beans                  1 19 oz can navy beans or black beans

2 tbsp chopped fresh parsley or cilantro

Remove casing from sausage, break into small pieces and brown in skillet, and add beef, onions and garlic, brown together. Dump into slow cooker; add parsley at end just before serving.

We had a good bowl of it tonight with some fresh bread and it was very good. Hope you enjoy it as much as we do.