Tuesday, October 27, 2009
Today was a pretty rainy, gloomy day -- the kind of day where I went to work in my rainjacket, because it was bad enough to make my Pacific Northwest rain radar beep. Besides, my knees were creaking, which is a pretty sure sign that the weather was just plain yucky.
Yet, despite the horrible weather and despite my massive irritability at the news that most of SEPTA (Philly's public transportation system, and currently my only source of travel) is potentially striking at the end of the week, I decided it was of the utmost importance that I needed to clean out my pantry today.
Besides, hot cocoa and chick movies be durned in this weather, it's all about a gigantic pot of chili.
Pork Sausage Chili, Pantry Style (serves 4-6)
Ingredients
3/4 pound of ground sausage, not in casing
1 can (28oz) tomatoes, crushed or peeled
1 can (15oz) kidney beans
1 can (15oz) black beans
6 cloves of garlic, chopped
1 small onion, chopped
2 medium serrano peppers, diced
2 bouillon cubes + water, or 2 cups stock
Assembly
1. Fry garlic and onions in a large dutch oven on medium heat until translucent. Add sausage into the pot, and brown.
2. Add beans, tomatoes, and serrano peppers to the pot, then cover with stock or water + bouillon mix. Simmer on medium heat for thirty minutes.
3. Eat!