A big pot of warming chili that’s ready in 20 minutes? Yes, friends, it’s not only doable, it’s super easy, too! The key is using pork sausage, which already comes with its own seasoning. The other clever trick is adding our Blackening Spice. The mixture includes the smoky, bold spices you want in chili but without the hassle of measuring each one individually. Throw in some corn and kidney beans, plus sour cream and pickled jalapeños for garnish, and you’ve got a hearty dinner at home.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Italian Pork Sausage
Chicken Stock Concentrate
• Wash and dry produce. • Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. If you like your chili a bit spicy, mince a few slices until you have 1 TBSP (1½ TBSP for 4 servings). Remove sausage* from casing; discard casing. TIP: Use kitchen shears or a sharp knife to cut a slit in the casing lengthwise; it’s a quick way to decase the sausage!
• Heat a drizzle of oil in a large pot over medium-high heat. Add sausage, garlic powder, and minced jalapeño if desired; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • While sausage cooks, quarter lime. Drain corn.
• Add corn and blackening spice to pot with sausage; cook, stirring often, until corn is lightly browned, 2-3 minutes.
• Meanwhile, in a small microwave-safe bowl, combine sliced jalapeño, juice from half the lime, and ¾ tsp sugar (1½ tsp for 4 servings). Microwave for 1 minute. Set aside, stirring occasionally, until ready to serve.
• Stir tomato paste into pot with sausage; cook, stirring, until coated, 30 seconds. • Stir in beans and their liquid, stock concentrates, and ¼ cup water. Bring to a boil over high heat. Cook, stirring occasionally, until everything is warmed through, 30 seconds more. • Turn off heat. Add a squeeze of lime juice to taste. Taste and season with salt (we used 1½ tsp; 3 tsp for 4 servings) and pepper. TIP: If chili seems too thick, add a splash of water.
• Divide chili between bowls; dollop with sour cream and top with as much pickled jalapeño (draining first) as you like. Serve with any remaining lime wedges on the side.