BuffaloSpree.com's Recipe of the week: White Bean Chili



 

Chili weather is here, and as we all pinch post-holiday pennies and prepare for tax season, soup is not only appropriate for the weather, but also for our pocketbooks.

Below is a recipe for a hearty and delicious concoction of white beans, sausage and pork. This recipe, developed by Chef Joe George for the September 2007 issue of Spree, will warm up any winter night. A good green salad and some crusty bread are perfect accompaniments.

 

White Bean Chili with Pork & Sausage

3 tablespoons olive oil

1 pound pork, diced

12 ounces smoked sausage, diced

1 onion, diced

3 jalapeno peppers, minced

3 cloves garlic, minced

3 tablespoons chili powder

2 tablespoons sugar

1-1/2 tablespoons cumin

1 tablespoon oregano

2 teaspoons cinnamon

1 teaspoon black pepper

1 teaspoon salt

4 cups chicken broth

3-1/2 cups crushed tomatoes

2 cups cooked white beans

 

Directions:    

Heat the oil in a heavy-bottomed pot over high heat and then add the pork. Brown the pork on all sides. Add the sausage, onion, jalapeno, and garlic; saute for 5 minutes. Stir in the chili powder, sugar, cumin, oregano, cinnamon, black pepper, and salt; saute for 2-3 minutes. Stir in the broth and tomatoes, bring to a boil then lower to simmer. Stir in the beans. Simmer 1 hour. Stir often to avoid scorching.

 

You can access Chef Joe George's Spree recipe archive from the Dining tab at the top of our site, or by clicking here.

 

 

 

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