Sausage and Pinto Bean Chili

Unless you've been living in la'la land you must know by now there's all kinds of ways to make chili. Once upon a time in my history it meant a packaged dry mix, a pound of ground beef, a can of tomatoes and one of beans. Today you might say I've finally been re-educated.

I've been known to make it green, white or red, with or without beans and with ground or chunked pork, chorizo, chicken, and even lamb but last night's version included spicy and sweet Italian sausage for a thoroughly different twist. Oh and we mustn't forget about the beans. Actually it's a little difficult to forget about them since they caused an incredible amount of thunder under the sheets last night, if you know what I mean.

In this instance I used dried pinto beans, rehydrated the quick method because I forgot to soak 'em overnight (large pot; beans; fill with water; bring to a boil; remove from heat; cover and sit for 1 hour), combined with lots of onions, molasses, maple syrup, and a touch of booze, the pot hit the oven at 250 for the better part of the afternoon.

A perfect laundry ironing day dinner, the sweet/hot/spicy flavor was a fabulous way to start off the week especially with a hunk of moist and delicious pancetta, green chili corn studded cheesy cornbread. 

Sausage and Pinto Bean Chili (adapted from High Plains, by Cinda Chavich)

2 cups dried pinto beans

1/2 pound sweet Italian sausage

1/2 pound spicy Italian sausage

2 cups chopped onions (about 2 medium)

4 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon dry mustard

3/4 cup dry white wine

1/4 cup molasses

1/4 cup maple syrup

1 – 8 ounce can tomato sauce

1 cup tomato juice

1 tablespoon Worcestershire sauce

1/4 cup bourbon or rum

1 cup water (or more as needed)

Pick over pinto beans for stones, and then wash well in a sieve under running water. Add to a large pot of water and soak overnight (or use the quick soak method). Drain and rinse.

Brown sausage in a large Dutch oven over medium high heat, breaking it up as it cooks. Add onions and cook until softened – about 10 minutes. Add garlic, chili powder and dry mustard. Cook, stirring for 1 minute. Add white wine and cook, stirring and scraping any browned bits from the bottom of the pot until wine has almost completely reduced (about 5 minutes). Add molasses, maple syrup, tomato sauce, tomato juice, Worcestershire sauce, bourbon and 1 cup of water, along with drained and rinsed beans. Bring pot to a boil, cover and place in 250 oven for 3 hours. Check pot half way through cooking and add more water as needed if chili is too dry. Serves 6.   Download Sausage and Pinto Bean Chili

Cornbread with Pancetta and Green Chiles (adapted from Bon Appetit)

4 ounces pancetta, diced

2 tablespoons butter

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup grated pepper jack cheese (or cheddar)

1 cup buttermilk

1 large egg

1 small can chopped green chilies

1 cup canned or frozen corn, defrosted

Preheat oven to 400. Brown pancetta in 8 inch cast iron pan. Add butter, and when butter has melted set aside and keep warm. Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda and salt in a medium sized bowl. Fold in grated cheese. In a smaller bowl beat egg and buttermilk together. Add green chilies and corn. Add wet ingredients to dry ingredients, mixing with a fork only until just combined. Pour over hot pancetta and bake for 15 to 20 minutes or until a toothpick comes out clean. Makes 6 to 8 servings. Download Cornbread with Pancetta

A year ago - Braised Beef and Olives

Comments

[Mary from Apron Strings & Wedding Rings]

Wine, molasses, maple syrup, rum... Now this is one chili I need to try!

[June]

Mary - there's nothing pansy about this pot of red especially if you make it with extra spicy Italian sausage.

[Lorraine]

I am with Mary...I am a Texan by birth, but have grown up in the world. Chili is a North American invention and should be treated as such with the ingredients that make you happy from whatever region you happen to be from or live in. Molasses, maple and rum can float my boat in most any dish so why not chili.

[Lea]

I see someone is really ready for Autumn! This pot of delishishness just screams it, to be sure, you funny lady! I like the idea of the sausage - another depth of flavor built in - nice!

[June]

Lorraine - You're right - isn't that what cooking's all about? This recipe is actually a western Canadian version of cowboy beans so yes, you make use of what's on hand which means maybe a different form of meat, molasses and syrup instead of brown sugar and whiskey just because booze makes the world go round.

Lea - thank you for appreciating my tongue in cheek sense of humor. By the way the cornbread is really the bomb!