Perfect Dinners

Sausage Chilli

Sausage Chilli

 Prep.Time: 30 mins
 Cook.Time: 45 mins
 Difficulty: Easy
 Serves: 6-8


 4-5Ltr/1 gallon
 Frying Pan
  Saucepan with Lid
  (vented if you have one)
 Sharp Knife
 Chopping Board
 Wooden Spoon


 Pack of Sausages
 2 Red Onions
 2 Cooking Onions
 2 Chillies
 4 Cloves Garlic
 3 Tins Chopped Tomatoes
 2 Tins of Kidney Beans
 1 Tin of Baked Beans
 Half Tube Tomato Puree
 2 Tbsp Olive Oil
 Black Pepper
 3 Beef Stock Cubes
 200g/7oz Mushrooms
 1 tsp Ground Cumin
 1 tsp Paprika
 1-2 tsp Chilli Powder
 1 tsp Mustard Powder
 Splash Worcestershire Sauce
 2 Tbsp Dark Soy Sauce
 1 Sprig Rosemary
 1 tsp Italian Seasoning
 1 tsp Thyme
 1 tsp Basil
 1 tsp Oregano
 Jacket Potatoes or Rice
 Parmesan or Cheddar


Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning).
While the onions are cooking brown off the sausages in the frying pan and leave to cool.
Finely chop the garlic and add to the onions.
Finely slice chillies and add to saucepan.
Finely chop the rosemary and add to mixture.
Cut the sausages into 1cm / ½ pieces and add to the pan.
Add stock cubes, chilli powder, cumin, paprika, worcestershire sauce, soy sauce and mustard powder.
Season well with black pepper and stir well to coat the sausages.
Pour in tinned tomatoes, the remaining herbs and the tomato puree.
Rinse kidney beans in cold water and add to pan
Add baked beans and stir well.
Allow to simmer for 30 minutes.
Peel and quarter the mushrooms and add to pan.
Simmer for a further 10-15 minutes.
Serve with rice or jacket potatoes and grated fresh parmesan or cheddar cheese.

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