FESTIVE FALL CHILI WITH BREAKFAST SAUSAGE & APPLES

FESTIVE FALL CHILI WITH BREAKFAST SAUSAGE & APPLES image

Yield 6 bowls

Number Of Ingredients 10

½ pound dried red kidney beans
1 lb. pound breakfast sausage
1 large onion, chopped
3 large garlic cloves, minced
2 large Granny Smith apples, cored, unpeeled, cut into 1 inch chunks
½ cup packed dark brown sugar
3 T chili powder
1 ½ t dried mustard
15 oz. tomato sauce
sour cream for garnish

Steps:

Soak kidney beans overnight. Drain, cover with water and cook over low heat until the skin begins to break but the beans are still slightly hard. Drain beans reserving 2 cups of the liquid. In a large, heavy pot, brown breakfast sausage breaking into 1" pieces. When the sausage is pink, add the chopped onion. Continue to brown the sausage; drain off any fat. Add to the pot, the garlic, apples, sugar, chili powder, mustard, tomato sauce, reserved bean liquid, and salt and pepper to taste. Simmer, uncovered, stirring occasionally for 60-75 minutes or until apples are softened and the chili is thick. Serve with a dollop of sour cream.