White Chili

White Chili (Chili without Tomatoes)

This is an adlib recipe and you can add as much or as little of the vegetables as you like. Just as long as you’re able to make a decent vegetable stock, the White Chili will work.  Freezes well.  Also works well as a sort of sausage gravy for pork chops.

Group 1

1 large carrot chopped
1 large & 1 medium red potatoes, peeled and chopped
1 large russet potato, peeled and chopped
1/2 medium jicama chopped

Group 2

2 large celery stalks chopped
1/4 tsp Morton’s Kosher salt
1/4 tsp Gustus Vitae Crushed Red Pepper Flakes

Group 3

1 scant Tblsp Extra Virgin Olive Oil
1 lb Terry’s Cafe Mexican Chipotle sausage taken out of casing
1 lb grass-fed hamburger (85%) from Fred Myer

Directions:

1. Vegetable Stock:  Put Group 1 ingredients into a 4 qt Emeril pot.  Put enough water to cover the ingredients.

2. Bring to boil.  Simmer until carrots and potatoes are tender.

3. Add:

Group 2 ingredients

4. Bring back to boil.  Simmer until celery is tender.  Set aside.

5. In a large frying pan, sauté 

1 lb Terry’s Cafe Mexican Chipotle sausage taken out of casing

6. When sausage is about done add:

1 lb grass-fed hamburger (85%) from Fred Myer

7. Sauté together until well done.  Set aside. 

8. Bring the vegetables back to a boil.

9. Incorporate the meats into the vegetable stock. 

10. Simmer for about 15 minutes, stirring every few minutes to keep from burning.