Thursday, January 7, 2016

Lyndee’s Spicy Chili

1 lb. Italian sausage
½ c. salsa or picante sauce (If you don’t like the chunks, substitute some spicy V8 juice)
1 can chili beans
1 large can diced tomatoes (I use a quart size jar of my Grandma’s tomatoes)
2 tbsp. Jalapeño cream cheese
1 tbsp. hot sauce
1 tsp. red pepper flakes
1 tbsp. chili powder
Salt and pepper to taste
Minced garlic
Shredded pepper jack

Brown Italian sausage with minced garlic.  I like to add some chopped onion if I have any on hand.  In a large pot mix all other ingredients except shredded pepper jack.  Add meat once cooked.  Bring to a quick boil and then cover and simmer for 30 minutes, until warmed through and cream cheese has melted.  Serve and top with shredded pepper jack, crackers, sour cream or whatever you desire.
This can also be done in a crockpot on low heat for 4 hours.  Just dump and go! 

To “unspice” and make my normal chili, make as directed but leave out the cream cheese, hot sauce, red pepper flakes and pepper jack. 

1 comment:

  1. I think I'm going to make this with my leftover chicken breasts.