The happiest day of my week was the day I made this chili. It was spicy, creamy, and busting at the seams with flavor!
And I think it seemed extra wonderful because it came on the heels of fourth grade read aloud during which I counted not two, not three, but four kiddos, um, digging for gold. All at the same time.
What?! Maybe in first grade, but fourth? Sheesh.
My stomach did a flip turn and said feed me something good so I can forget I ever saw that. Arggh.
So now we’re going to put that image out of our heads.
Let’s focus on the awesomeness that is fall weather, oversized hoodies with high school sports names on them, and sweet cornbread with heaping bowls of spicy white bean chili.
Followed by a second heaping bowl of spicy chili and another piece of cornbread.
Followed by a nap.
This smoky white bean chili with pork uses ground pork sausage, white beans, and smoked paprika for an added kick of flavor.
- 1 lb. ground pork sausage (I used the “hot” kind)
- 2 garlic cloves, minced
- 1 red onion, chopped
- 2 teaspoons ground cumin
- 1 tablespoon smoked Spanish paprika
- 2 teaspoons chili powder
- 1/2 teaspoon each salt and freshly ground pepper
- 1/3 cup red wine
- 2 14 oz. cans fire roasted tomatoes with garlic
- 2 14 oz. cans white beans
- 1 14 oz. can hominy
- sour cream
- Brown meat in a large pot; when done, drain excess fat.
- Add onions and garlic to pork and saute over medium-high heat until translucent (about 3 minutes).
- Add seasoning and saute for 1 minute. Add red wine and cook for another 5 minutes. Add tomatoes, beans, and hominy. Cover and cook over medium-low heat for about 15 minutes (longer is ok, too)!
- Top with sour cream and serve!
I love my job, but I love the weekend more. Especially when it includes a big bowl of chili.