Sage Sausage Chili

The story behind the recipe:
I started making this around 2014. I was just a couple years out of college and hadn't tried making chili as a full grown adult. I was working at a choral music company at the time, and one of the choral books had recipes in the back which were sourced from employees. One employee, Andrea, submitted her Nana Pat's chili. I thought I'd try it and I fell IN LOVE. I think it's the sage sausage that does it for me. Doesn't matter what it is - it is GOOD.

Tips & Tricks for Making:
It's hard to mess up chili. Here are some tips to make sure it stays on track:

  • The easiest way to do this is in a crock pot. Stove top if you can be watching it to make sure it won't burn (just keep it on low for an hour or so...it really won't have a chance to burn).

  • To cut down on time, brown the meat, onions, and garlic ahead of time (I make it the day before and stick it in the fridge).

  • Always eat with Saltines :)

Leslie Eiler Thompson