For day 30 of Soup Month 2013, we made a smoky Beef and Portuguese Sausage Chili that was simply amazing. With a unique smoky flavor, this is one of the best chilies I've ever tasted and our picky eater even asked for seconds! That is a total compliment and I can't wait to make this again.
I originally wanted to use chorizo in this chili, but didn't want the grease that usually comes from Spanish chorizo. So for this chili we decided to try something new. The sausage in this recipe is made by a company called Gaspar's and it has a very "old world" flavor, with garlic, pepper and paprika. It is much lower in fat than many chorizo products, instead relying on the lean pork and spices for flavor.
In addition to the sausage, the smoked sundried tomatoes added more flavor along with the smoked paprika. Did I mention that this chili was smoky? LOL It was so delicious it didn't even need any toppings. The customary sour cream or grated cheese are always an option, but this chili stands on its own quite nicely.
This is an easy recipe to make with prep time of jump a few minutes and total cooking time of about an hour. If you cannot find Gaspar's sausage in your area, check your local market for a similar brand of Portuguese sausage, or ask the store manager and they might be able to order it for you. Enjoy!!
2 tsp Olive Oil
1 medium Onion, chopped
2-1/4 lbs Lean Ground Beef
1 lb Gaspar's Linguica Portuguese Sausage, casings removed
1-1/2 tsp Smoked Paprika
1 TB Garlic Powder
2 tsp Kosher Salt
1 tsp Ground Black Pepper
1 can Bush's Medium Chili Beans
2 cups Beef Stock
2 oz Smoked Sun-Dried Tomatoes
Tomato Paste with Garlic
In a medium soup pot, heat olive oil over medium heat. Add the onions and sauté until tender, about 5 minutes. Add the ground beef and sausage to the pot, breaking up the meat using a wooden spoon.
When the meat has started to brown, drain off a majority of the liquid from the pot, then add the dry spices, beans, stock, tomatoes and tomato paste. Stir the chili and bring mixture to a boil, then reduce heat and simmer for 45 - 60 minutes, or until the chili has thickened to your liking. Serves about 6.