Smoky German Potato, Sausage, and Bacon Chili
PREP TIME
20 MIN
COOK TIME
40 MIN
TOTAL TIME
55 MIN
SERVINGS
8 servings (2 hand pies per serving)
COURTESY OF
Dad with a Pan
INGREDIENTS
- 4 strips of bacon, thick, cut into cubes
- 1-pound smoked sausage, sliced into 1-inch segments
- 1 small onion, diced
- 4 cloves garlic, minced
- Chili Spices:
- 4 tbsp chili powder
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp ground cayenne pepper
- 1 tsp dried oregano
- 2 Fresno peppers, diced (can be substituted with jalapeños)
- 1 can diced tomatoes (14.5 oz), drained
- 1 can READ German Potato Salad, drained
- 1 cup beef broth
- Salt and pepper, to taste (add during cooking)
DIRECTIONS
Makes 8 servings (2 hand pies per serving).
- In a large saucepan over medium heat, cook bacon until crispy. Remove and set aside, leaving about 2 tbsp of drippings in the saucepan.
- Add in smoked sausage and cook until browned.
- Once the sausage is cooked, add the diced onion and minced garlic, cooking until the onion is translucent.
- Drain excess fat, then stir in the chili spices and Fresno peppers until well mixed.
- Add the drained diced tomatoes, READ German Potato Salad, and cooked bacon to the saucepan.
- Add beef broth and stir to combine all ingredients. Season with salt and pepper.
- Bring the mixture to a simmer and let it cook for about 30 minutes, stirring occasionally, until flavors are well melded.
OPTIONAL
If you desire a thicker chili, make a slurry with 3tbsp. Masa harina (or cornstarch) and 6 tbsp. water, then add to chili and simmer for another 5 minutes.
If desired, garnish with shredded cheese, green onions, and sour cream. Enjoy!
