Mostly Asian, Thoroughly American Home Cooking
  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • About
  • Blog

farmer kenny's chili

Kenny's not really a farmer, but he plays a pretty convincing one when he's not spouting something seriously brilliant at his day job as tech VP in Silicon Valley. He gave me the best pork I have ever eaten and this recipe from his Depression-era Ohio farmhouse cookbook.

There is a slightly sweet undertone to this chili, so the sharp cheddar cheese will give a nice balance to it.

1 pound of pork sausage (fresh or Jimmy Dean too)
1-2 onions, chopped
1-2 stalks of celery, chopped very fine
1 can of diced tomatoes
1 can of tomato sauce
1 can red kidney beans, (rinse first to get the slimy stuff off)
2T maple syrup or molasses
2t cumin
1 1/2t sage
Black pepper to taste

Optional Accessories
Grated sharp cheddar cheese
SoCal Buddhist Cornbread

In a dutch oven or soup pot, brown sausage, onions and celery. You won't need oil because the sausage will release oil as it cooks. After the sausage is fully cooked and nicely browned, all everything else except the kidney beans. Stir up any browned bits from the bottom and let it simmer for about 30 minutes. Add kidney beans and simmer until the kidney beans are completely heated and chili has come to a slow boil (about 10 minutes).

Follow

Chicken and Eggs
Pork and Spam
Seafood
Beef and Lamb
Mainly Meatless
Salads
Vegetables
Rice, Bread and Noodles
Dessert and Snacks
Breakfast
Blog
Glossary
Contact
Picture

©2021-2025 Feeding My Ohana. All Rights Reserved
Legal and Privacy
  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • About
  • Blog