Sweet NC Chili
|February 5, 2011||Filled under Main Dish, Soups & Stews|
This recipe is my pride and joy. It is a family favorite that I have spent years perfecting. I can promise you have never tasted chili like this. As with all my favorite recipes, this one was developed out of necessity and love. My hubby has NO tolerance for spicy foods. But I have always loved chili. Just the smell of chili cooking takes me back to cold, wintery snow days in Virginia or a chili cookoff I had with my father in my early 20s. Since I married the love of my life, I also had to marry our tastes for this hearty winter classic.
As you’ll see below, I traded out some of the classic chili ingredients for some on the sweeter side of the spectrum. Ground maple sausage replaces traditional hamburger. Nutmeg and Allspice replace the traditional chili peppers and cyenne pepper. Buttery pancake syrup replaces hot sauce. Throw in some mushrooms, onion and brown sugar and you have a sweet, rich chili that fills the house with irrisistable smells.
This recipe feeds 8-10. I often make the pot just for my family since we believe this chili tastes better on day 3 than on the day it was cooked. I always make Honey Cornbread to go with this chili.
- 2lbs cooked ground sausage, maple flavored
- 1 sweet onion, chopped
- 2 tbs minced garlic
- 8oz fresh, sliced mushrooms
- 1/2 cup dark brown sugar
- 1 cup maple syrup
- 2 tsp each cinnamon, allspice, and nutmeg
- 1 tsp chili seasoning
- salt and white pepper to taste
- 1 can (27oz) light red chili beans
- 2 cans (15oz) tomato sauce
- 1 can (6oz) tomato paste
- 1 can (14.5oz) stewed tomatoes
Combine all ingredients in a large soup pot. Bring to a boil, reduce heat to low and cover. Cook on low stirring once an hour for at least 5 hours. (The longer you can let it cooke the better it will be.) In the last 30 minutes before serving, remove cover and bring to a boil. This will boil off excess liquid and intensify flavors. Prepare for a stampeed when you remove that top; the smell is delicious! Enjoyby