Clint
TVWBB Olympian
not sure if this is a soup, stew, or chili, but making it the 2nd time right now, I figured I'd better document it.
This makes about 6.5 quarts, I cooked it in my 8qt stock pot.
2# sweet Italian sausage
4 cans white beans (low sodium S&W brand this time, think I used cannelli beans last time)
1 28oz can of diced tomatoes
3-4 yellow onions, chopped
4 pasilla peppers (use green or anaheim if you prefer)
6 cups water
2 Tbsp chicken bullion
1 Tbsp salt
and resist the urge to add seasoning until it's stewed for 20 minutes, the spices in the sausage provide most of the flavor.
Whenever I make chili, spaghetti sauce, etc I leave the ground meat as untouched as possible which means I cook it in the brick and break it down just a little - I watch people break their burger down to individual BB sized things, I like it more substantial like meatballs.
So brown the sausage & break it up just a bit (~10 minutes), then add the peppers, onions, this time I added 2 chopped carrots, and let the veggies start to soften while the meat finishes cooking. I didn't track time but I bet it was 20 minutes. Then I added the beans (liquid & all - just started doing that about a month ago), tomatoes, ~6 cups water, bullion, & brought to a simmer for maybe 10 minutes then turned off the heat.
I ate the last bowl from the freezer yesterday & made it again for dinner today. It's surprisingly good, I'll probably keep making small variations like I do with the chili recipe I've been using for the last 10 years.
_DSC0843 - soup pot by Clint Clint Bo Bint, on Flipper
_DSC0846 - soup fin pot by Clint Clint Bo Bint, on Flipper
_DSC0851 - soup bowl by Clint Clint Bo Bint, on Flipper
This makes about 6.5 quarts, I cooked it in my 8qt stock pot.
2# sweet Italian sausage
4 cans white beans (low sodium S&W brand this time, think I used cannelli beans last time)
1 28oz can of diced tomatoes
3-4 yellow onions, chopped
4 pasilla peppers (use green or anaheim if you prefer)
6 cups water
2 Tbsp chicken bullion
1 Tbsp salt
and resist the urge to add seasoning until it's stewed for 20 minutes, the spices in the sausage provide most of the flavor.
Whenever I make chili, spaghetti sauce, etc I leave the ground meat as untouched as possible which means I cook it in the brick and break it down just a little - I watch people break their burger down to individual BB sized things, I like it more substantial like meatballs.
So brown the sausage & break it up just a bit (~10 minutes), then add the peppers, onions, this time I added 2 chopped carrots, and let the veggies start to soften while the meat finishes cooking. I didn't track time but I bet it was 20 minutes. Then I added the beans (liquid & all - just started doing that about a month ago), tomatoes, ~6 cups water, bullion, & brought to a simmer for maybe 10 minutes then turned off the heat.
I ate the last bowl from the freezer yesterday & made it again for dinner today. It's surprisingly good, I'll probably keep making small variations like I do with the chili recipe I've been using for the last 10 years.
_DSC0843 - soup pot by Clint Clint Bo Bint, on Flipper_DSC0846 - soup fin pot by Clint Clint Bo Bint, on Flipper_DSC0851 - soup bowl by Clint Clint Bo Bint, on Flipper