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September 20, 2013

Hog Farmers Chili

One of the first things I remember Chris and I having to agree on as a married couple is chili - Yes food - if you know Chris this doesn't surprise you, he is a very easy going guy that takes his food seriously!

There are literally a million different ways to make to make chili so coming to an agreement that would have to last the rest of our married years was something we took very seriously:

pasta or no pasta
thick or thin
mild beans or hot beans

It was not a marital decision to be taken lightly - so instead of going one way or the other we entered the kitchen together and came up with our own recipe!


We start with sausage!!!  That was pretty much a no brainer for us - we both grew up with hamburger in our chili but since we had a freezer full of pork that we raised and at the time not a freezer full of beef - sausage made sense - and who doesn't love sausage!!!

Once your sausage is browned, pour in tomato juice, add in a couple of cans of chili beans and you have Chili - seriously, that's it!

Most of the time now I do add just a few other ingredients to spice it up a bit-I dice an onion (very small because my kids are extremely picky), add some chili powder and some cumin - other than that it is all in the 'extras' you choose to add!

The three basic ingredients are always the same but over time it has evolved-but when in a pinch we still just make the basic recipe and it is always a big hit!!!



Hog Farmers Chili

Ingredients:
1 lb. Sausage
64 oz container of tomato juice
2 - 15.5 oz. cans chili beans
1 diced onion (optional)
1 tsp. chili powder (optional)
1/4 tsp. cumin (optional)
pasta of your choice

Directions:
1. Brown your sausage and diced onion
2. add chili powder and cumin
3. add tomato juice and chili beans; bring to a slow boil
4. add your uncooked pasta; cook until pasta is tender and serve!

Garnish with: diced onions, jalapenos, shredded cheese, sour cream - anything you desire!!!





I am participating in Indiana's Family of Farmers Table Talk Series and received a gift in exchange for my participation.


Behind the scenes:

So as per the usual way I do business I was way behind on this post-I made this chili at 6:30am today as well as the cornbread in the picture - this was my Facebook status as I was getting the kids out the door:

"So I made chili at 6:30 this morning for a blog post due . . . . well last night and now the house smells all fallish and good and I am starving-but I have to have cornbread and milk with my chili even if it is for breakfast so now I have to make cornbread, go buy milk AND write a blog post-then explain to Chris why he can just heat his won chili up in the microwave for lunch because I am just not all that hungry!"


I then spent the majority of the afternoon setting up the light and the picture (not easy for me since I am not a perfectionist by a fly by the seat of my pants kind of person-I even read the directions)-I also went to the effort of looking for 'props' (aka the CLEAN bandana) in the picture all to have Chris walk in the house burst out laughing and ask "What the heck are you doing?" pointing at the bowl of chili, cornbread and bandana while I am standing on a swivel barstool with my camera trying not to bust my . . . .

But now we have chili (and a pretty picture of it) - Chris ate some for lunch and there is enough for the kids to have some when they get home from school - yes we snack on chili!

4 comments :

  1. We have a similar debate about chili in our house. Farmer Doc grew up with pasta in his (soupy) chili, but I grew up with really thick chili chock full of meat and beans. Since I cook it, I make it the way I like it. And he has come to appreciate it. ;) (Or he can make his own!)

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  2. Thin with mild beans and pasta (doesn't matter what kind) that's my style but corn bread is a MUST...I also like cheese on top of mine. Can we still be friends?

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  3. For me, chili has to be thick, with chili powder, cumin, garlic....but absolutely no beans. And of course, I'm a Texan...lol.

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  4. Never had chili with pasta before. May have to give that a try. We too have sausage in our chili. I usually just throw a few things in and see if the guys like it, but yesterday I actually decided it was time to make the official Country Link Chili Recipe. You can find it over at my blog. Happy Chili Day!

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