There are many ways of making chili. Below is one way I make chili. Even my husband who dislikes bean enjoys it. All the ingredients are from my pantry. I make my bone broth from bones I saved during cooking. I buy my meat with bone in which is more affordable than boneless meat. I save animal fat or dripping for cooking and frying. This recipe doesn’t call for store bought chili spice packet. Vegetables can be added like diced onion, bell pepper, chili, and herbs like sage can be added as well. But this is kept simple. No chopping involved and it is good for a cold day or a late evening dinner after a long day at work. Just plan ahead and cook your bean a day you cook another dinner. You only need one hour to cook the bean. It is easier on your wallet and healthier than store bought canned bean in my opinion.
The sausage was on sale for $0.77 each and 12 lbs. of pinto beans cost me $7. Tomato puree cost $0.82. The whole meal was served as dinner for 7 people and the leftover as lunch the next day.
2 cups bean yield about 6 cups of cooked bean with the liquid drained.
Pork Sausage and Bean Chili Recipe
2 cups Pinto Bean
2-12 oz. Pork Sausage
1-28 oz. Tomato Puree
2 tbsp. Sugar
2 Quarts Bone Broth
Soak the bean overnight.
Drain and add to a pot. Cover with 1-2 cups of water. Add more water if needed it. Bring to a boil. Reduce the heat and cover the pot. Simmer for about one hour. Drain. It is good if you cook with just enough water so that almost all of it is evaporated by the time the bean is cooked. Otherwise, drain the bean and save the liquid for another cooking. You can cook the bean days before and save in the fridge.
In a pot, brown the sausage. Reduce some of the fat and save it in the fridge.
Add to the pot tomato puree, sugar, salt, broth. Bring to a boil. Cover the pot and simmer for about 1 hour on low heat.
Add the bean. Bring to a boil. Simmer for 15-30 min.
Serve with saltine or homemade cornbread.