Sausage and Hominy Chili/Sloppy Joes

[JJ Judkins]

Sausage and Hominy Chili/Sloppy Joes



Sausage and Hominy Chili
SOURCE: Cooking Light, SEPTEMBER 1999

Chili:
1-1/4 cups bottled salsa
1 cup (1 inch) pieces red or green bell pepper
1 cup (1 inch) pieces yellow bell pepper
1 TB chili powder
1 can (15.5 oz.) white hominy or whole kernel corn, rinsed and drained
1 pkg. (12 oz.) chicken sausages OR smoked turkey sausages cut into 1/2" pieces

Remaining ingredients:
2 cups hot cooked long grain rice

Garnishes:
1/4 cup crushed baked tortilla chips
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup fat free sour cream

To prepare chili: Combine first 6 ingredients in a crock pot/slow cooker.

Cover and cook on LOW heat setting for 8 hours.

Spoon 1/2 cup rice into each of 4 bowls; top each serving with 1 cup chili,
1 tablespoon chips, 1 tablespoon cilantro, 1 tablespoon onions, and
1 tablespoon sour cream.

Note: Smoked turkey sausage can be substituted for the chicken sausage.

Yield: 4 servings


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Sloppy Joes

Saute together in a Dutch oven and drain fat:
3 lb. ground chuck
1 cup onion, chopped
1 cup celery, finely diced
1 green bell pepper, chopped
1 garlic clove, minced
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2 TB Worcestershire sauce
1 cup ketchup
3 beef bouillon cubes, crushed
1/2 tsp. paprika
1/4 tsp. ground black pepper
1 can (6 oz.) tomato paste
1-1/4 cups water
3 TB cider vinegar
3 tsp. brown sugar
1 tsp. dry mustard

Combine all ingredients (from Dutch oven and remaining ingredients) and pour into a crock pot, stirring well.

Cover and cook on LOW heat setting for 6 to 8 hours; or HIGH heat setting
for 3 to 4 hours.

Serve on buns.