farmer kenny's chili |
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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.
There is a slightly sweet undertone to this chili, so the sharp cheddar cheese will give a nice balance to it.
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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).
