Old Rev: All-American Chili, CL

[susan_foster]

So I finally got around to using up that 1/2 pound of ground beef in my freezer - I made a half-batch of All-American Chili. Of course in doing so, now I have 1 pound of hot turkey sausage in my freezer - but I can find recipes for that much more easily.

Anyway - I love this chili. It really is wonderful. The flavors blend beautifully - and I was so thrilled to have cumin in there, because it is fast becoming one of my favorite spices. This smelled so incredible when it was simmering - it almost killed me to wait the entire hour for it to simmer, but I definitely think it was worth it!

First time I've cooked with red wine - I don't drink, so I bought one of those little four pack things - Glen Ellen. Now to search for other recipes that use red wine - and I still have 5 bottles of beer left from when I did Drunken beans.

Susan

[bobmark226]

Originally posted by susan_foster
Of course in doing so, now I have 1 pound of hot turkey sausage in my freezer - but I can find recipes for that much more easily.


Susan, I posted this one, which is a house favorite, a while back. A lot of other posters gave it a thumbs up and I can't think of a happier or simpler use for those sausages!

Bob

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ROASTED SAUSAGE & ONION PITA
1 TO 1-1/4 lbs. sweet Italian turkey sausage (I used one package of "hot")
3 onions, cut in one inch chunks (I used Vidalias, but any kind are OK)
1/3 cup plus one Tbsp. balsamic vinegar

Preheat oven to 425.

In a 9 x 13 pan combine sausage, cut into one inch chunks, with onion and balsamic vinegar. (I added a hearty amount of black pepper.) Roast in oven until sausages are completely browned, onions nicely carmelized and liquid is almost completely evaporated, about forty-five minutes. Stir occasionally, and add water in 1/4 cups if pan seems to be drying out. (I stirred it a lot and it didn't get dry until the last few minutes, so watch closely!)

Remove from oven, add an additional Tbsp. of balsamic vinegar and one Tbsp. water. Let stand for three minutes, then stir, scraping up brown bits and sauce. Pour into serving dish, or directly in pitas, whole wheat or white. Serves four.

[susan_foster]

Thank you Bob - hadn't seen that recipe before, and it has balsamic vinegar in it, which I love! Looks simple - and it may just be on next week's menu.

Susan

[zackaboo]

Bob,

That recipe looks fabulous and I missed it the first time around. Thanks for sharing. I always seem to have leftover sausage in the freezer!