Grandma Ottie’s Sage Chili
"My Grandma Ottie grew up in Monroe, Louisiana, where she learned to cook traditional Creole food. During WWII she moved to Tacoma where she worked in the shipyards as a rosie the riveter, and had 6 children. When her husband died, she went back to school and became a nurse to support her family. This is her chili recipe, which marries classic chili with a Creole twist."
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork Sausage | 1lb, 1, 1/2, 1/2, 3 stalks, 3, 1 tbsp, 1 quart, 2, 2 cans, 2 cans, 1 tsp, 1 tbsp, 1 tsp, 2 tbsp, 2 tbsp, 1 tbsp, 1 tsp, 1 tsp, 1 tsp, 2 tbsp, to taste |
| Yellow Onion | |
| Green bell pepper | |
| Red bell pepper | |
| Celery | |
| Minced Garlic | |
| Olive Oil | |
| Beef Broth | |
| Bay leaves | |
| Stewed tomatoes | |
| Kidney beans | |
| Dry mustard | |
| Dry sage | |
| Curry | |
| Garlic powder | |
| Onion powder | |
| Paprika | |
| Basil | |
| Thyme | |
| Cumin | |
| Sugar | |
| Cayenne pepper |
Directions
In large stock pot
Brown sausage over medium heat, set aside
In same pan, adding oil if necessary, sauté onion, pepper, celery, adding garlic after onions begin to brown
Add broth, bay leaves, garlic powder, onion powder, paprika, basil, thyme, mustard, curry, cumin, sage. Reduce by half over med heat
Add remaining ingredients and simmer low for ~2 hours