The holidays are full of once-a-year desserts, treats, or special dishes. Those are wonderful, and always add to the uniqueness of each family’s way of celebrating. The other thing that holidays are full of is people. People who need to eat. And chances are, people who need you to feed them.
If you need to make a meal for a crowd, use this red chili. It’s easy to make, easy to multiply, and fills up those hungry stomachs.
What you need:
- 1 lb medium or spicy roll sausage*
- 1 medium onion, chopped
- 32 oz hot chili beans*
- 32 oz mild chili beans
- 30 oz diced tomatoes, undrained
- 15 oz black beans, drained and rinsed
- 1-2 T. hot sauce (optional)
- 1 t. minced garlic
- salt and pepper (to taste)
- 1/4 c. chopped green onions (plus more for topping, if desired)
- toppings: green onions, shredded cheddar, sour cream, hot sauce
- 1 lb elbow macaroni
*If you are concerned about your crowd’s tolerance for spiciness, use regular pork sausage (not spicy), all mild chili beans, and don’t add the hot sauce. Those who want an extra kick can add hot sauce to their own bowl.
- Dutch oven or large stock pot
- small strainer
- pot to cook macaroni
Time: 20-30 minutes
Freezeable: Yes. This makes a lot of chili, which is great for a crowd. If you only want a small amount, eat half and freeze the rest for another meal. Defrost and reheat in the microwave or stove top. Or make it ahead of time (before the holiday rush), and pull it out of the freezer when everyone gets hungry.
Serves: 10-12 adults
Multiplying the Recipe: Yes, you just need a big enough pot, or two pots to divide it.
Start a pot of water for the elbow macaroni unless you are making the chili in advance.
In a Dutch oven, brown the sausage. Drain, then add onion. Cook until onion is translucent. Add remaining ingredients except the green onions. Heat to boiling over medium heat, stirring periodically. Reduce heat to a simmer and add green onions. If consistency seems too thick, add more tomatoes or a little water. At this point, the chili can simmer in the pot or transfer to a crock pot on “Warm” until ready to serve. Cook the macaroni according to package instructions.
Serve chili over elbow macaroni with toppings and cornbread.