I'm going to ignore the simple fact that I haven't posted a new recipe here on the ol' blog since October and get straight to the point! I just hope someone is still out there willing to follow along with me...lol.
The point is my three bean whole hog chili. Daniel had a sales guy from work give him probably three pounds of whole hog sausage. The sausage was extremely fresh, as in the pig had been slaughtered, butchered, and processed the day before Daniel got a hold of it. It's a very bland sausage that is very smokey in flavor. You could smell the smoke with the sausage still in the bag.
I decided to try to whip him up a chili to take for his lunches and this is the masterpiece that I came up with. It's smokey and delicious with a kick of heat in the back of your throat. It's not for the faint of heart and perfect for this dreary, cold weather that just doesn't seem to want to leave Ohio! I'm ready for spring for crying out loud!!
Katie's Three Bean Whole Hog Chili
Source: Katie's Korner
1 lb. whole hog sausage, browned
1 red bell pepper, diced
1 md. onion, diced
1 tsp. garlic, finely chopped
1 7oz. can chipotle peppers in adobo sauce
1 29 oz. can tomato sauce
29 oz. water
1 14.5 oz. can petite diced tomatoes
1 15 oz. can black beans, drained and rinsed
1 15.5 oz. can pinto beans, drained and rinsed
1 15.5 oz. can red kidney beans, drained and rinsed
1 tsp. black pepper
1 tbsp. chili powder
2 tsp. cumin
1 tsp. kosher salt
1.) In a large stock pot brown whole hog sausage with diced red peppers, diced onions, and garlic. Brown until no more red meat is showing.
2.) Add in chipotle peppers with the adobo sauce and mash in with the meat mixture.
3.) Add tomato sauce, water, diced tomatoes, black beans, pinto beans, and kidney beans. Stir until everything is evenly mixed.
4.) Add black pepper, chili powder, cumin, and kosher salt. Allow chili to boil for about ten minutes and then reduce heat to low and allow it to simmer for one to two hours to allow flavors to combine.
Serve with sour cream, shredded cheese, and onion.