This cold weather calls for some hearty meals to keep you toasty warm, and this chilli recipe will definitely do the trick! I recently started working at Seed to Sausage’s General Store and have been enjoying trying out the tasty meat selections. This week, I took home some handmade sausages and whipped up my own version of the chilli: chilli con Seed to Sausage.
Heres’s my recipe, so you can try it too!
– 2 tbsp olive oil
– 1 large onion, chopped
– 2 cloves of garlic, crushed or minced
– 1/2 tsp ground coriander
– 1/2 tsp dried oregano
– 1/8 to 1/4 tsp chili powder (I used less since the chorizo sausage are already quite spicy)
– salt and pepper to taste
– 1 tsp cocoa powder
– 1/2 tsp brown sugar
– 4 Seed to Sausage sausages (I used 2 garlic red wine and 2 chorizo for some extra kick)
– 1 can of diced tomatoes
– 1 can of mixed beans (or you can use your favourite bean)
– 1 can of corn
– corn tortillas (I got my tortillas from Little Latin America at 762 Somerset Street West)
– remove the casings from the sausages
– roll out 2” balls with the sausage meat
– heat your oil over medium heat
– add onions, cook until onions are soft and translucent
– add garlic and all the spices, cook for another 2 minutes
– add sausage meat balls, stir occasionally until cooked
– add the diced tomatoes, beans and corn
– turn the heat down, cover and let simmer for another 20 minutes
– when your chilli is almost ready, grab some corn tortillas, place them in a dry pan and cook them over medium heat. They should only take a few minutes each side to get nice and crispy.
– serve and enjoy!
What are you making for supper? Tweet me @warriorrenaud, or comment below!