Spicy Italian Sausage instead of ground beef in Chili


 
I say go for it. I use pulled pork and pulled beef chuckie. Who knows, you and your family/friends may LOVE it this way. If not -- oh well -- it's only cookin.
 
I've tried pork sausage and ground beef in chili, we prefer just beef.
A couple of years ago I had read about adding peanut butter to chili, tried that, wife about gagged and I didn't care for it.
But our son has added pb to his chili ever since.
 
I make my own sausage. Never thought of adding it to Chili but I don't see why not if that's what you like. What do you have lose?
Personally I use mostly brisket flat. I take left over flat, over cooked flat or just more than we want, vacuum seal it, freeze it and keep it for my chili. Great smoky flavor and we love the texture in the chili.
 
Been doing it for years. I like spicy Italian sausage with ground beef and left over chicken breast. Might be preference but I find myself looking for the spots in the pot with the most sausage for my bowl ;)
 
it has about 45 minutes more to simmer before it's done.... started w/ 3# of sausage, I think at least 2# made it into the pot (I had a few samples!).

This really smells good. I think it'll turn out All Right!
 
Really enjoying it, it's a nice flavor change/addition.

(I loosely follow a recipe from the New England Soup Factory cookbook)

I have 3 gallons left (lol), I'll post if I get sick of it :) but right now it's up there at the top.

1469759_10201130332242338_735610575_n.jpg
 
Fine looking chili Clint. Should be a good mix of flavors. This year I have been cutting up thin sliced sandwich steaks
and using it in my chili. It seems to make the chili more substantial than just using ground beef.
 
Nice looking chili Clint and a good idea to try the sausage. I use a combination of course ground chuck and top sirloin. I partially freeze the top sirloin and then cut into very small chunks about ¼-1/2 squares gives the chili a nice texture.
 
The sausage will be repeated - this was one of the best chilis I've made.

Whenever I use ground meat for (spaghetti) sauces/soups I make BIG chunks of meat.... I also like my veggies chopped somewhat coarsely (1/2" - 3/4" pieces)... sometimes I'll save ~1/3 of the veggies and throw them in towards the end so they're not quite as done.
 
I'm a chili judge and when we get a pure sausage chili it's evident and it really throws off the flavors I'm looking for as a judge. Now that doesn't mean it's bad but it's not a pure beef chili taste. A little sausage might be good so long as the chili has plenty of beef in it.
 
You must log in or register to reply here.

 

Back
Top