Time 20m Yield 6 serving(s) Number Of Ingredients 8 Steps:
In a large saucepan, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until heated through.
Time 30m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large serving bowl, whisk together lime juice and olive oil. Cut kernels off corn cobs. Add half to the serving bowl; stir in shallots and serrano, if desired. Set aside., Crumble sausages into small pieces. In a large cast iron or stainless steel skillet over medium-high heat, cook and stir sausage in canola oil until golden brown, about 5 minutes. With a slotted spoon, transfer sausage to paper towel. , In same pan, add remaining corn to drippings; cook over high heat, not stirring, until lightly charred on 1 side, 2-3 minutes. Transfer corn to shallot mixture; add sausage and 1/4 cup Cotija cheese. Toss to combine; let stand until cooled to room temperature, 15-20 minutes. Stir in 1/2 cup cilantro. Top with remaining 1/2 cup cilantro and 1/4 cup Cotija cheese.
Time 1h50m Yield 6 Number Of Ingredients 16 Steps:
Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes. Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes. Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top. Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.
Time 50m Yield 6 servings (1-3/4 quarts). Number Of Ingredients 16 Steps:
In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink. , Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Garnish with cheese if desired.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
In large saucepan, cook sausage and onions over medium high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Add remaining ingredients; bring to a boil. Cover and reduce heat to low; simmer for 30 minutes, stirring occasionally. If you are in a hurry and don’t want to wait for it to thicken up, use the Masa from the 2 Alarm box. Add salt and pepper to taste. Makes 6-8 servings.
Time 20m Number Of Ingredients 8 Steps:
Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to break into bite-size pieces, until golden brown and cooked through, 5 to 7 minutes. Transfer sausage to a plate; drain fat from skillet. Add butter to skillet, scraping up browned bits with a wooden spoon. Add chiles and cook, stirring occasionally, 1 minute. Add corn and continue cooking until corn turns a deeper yellow and chiles are softened, about 2 minutes. Return sausage to pan along with pasta and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta. Season with salt and pepper, and serve with sour cream and cilantro.
More about “sausage corn chili recipes”
Time 20m Yield 6 Number Of Ingredients 8 Steps:
In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Simmer, uncovered, for 5-10 minutes or until heated through.
