Chunky Baked Sausage Chili

This is a great way to use left-over BBQ meat.

We had a BBQ this weekend and, as usual, there were a few sausages and pieces of steak left afterwards. (Hey, I figure it is always better to over-cater than people leaving hungry 🙂 ). Instead of just trying to re-heat the left-overs for lunch, when they never taste as good, I decided to make them into a chunky chili instead.

This is super simple to make. Cook some sliced onion, add your left-over meat (or cook some sausages from scratch if you prefer), then throw in two cans of beans, a can of tomatoes, plus some Mexican seasoning. Bake and you’ve got yourself a quick weeknight dinner for the family.

I love how the chunks of meat pick up the spicy flavours, and the cheesy crunch of the tortilla chips is pretty good too…

Ingredients – serves 4:

  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • approx 500g/1 lb cooked sausages (or a combo of sausages, steak and any other BBQ meat you have), chopped into bite-sized pieces
  • 1 packet your favourite Mexican seasoning (I used Old El Paso Burrito seasoning) 
  • 400g/14 oz can mixed beans (I used a three-bean mix), drained and rinsed
  • 400g/14 oz can red kidney beans, drained and rinsed
  • 400g/14 oz can diced tomatoes
  • 1 cup water
  • few handfuls tortilla chips
  • 1/2 cup grated cheese
  • a little sour cream, to serve

Method:

  • Heat your oven to 200c/180C fan forced/390F.
  • Put the oil in a flame-proof, oven-proof pan then place over a medium heat on the stovetop. Add the onion and cook for a couple of minutes until softened.
  • Add the cooked sausage/meat pieces and re-heat for a couple of minutes.
  • Add the packet of seasoning and stir to coat the meat and onions. Cook for a minute until fragrant.
  • Add the two cans of beans, the tomatoes and the water. Stir and bring to the simmer.
  • Turn off the stovetop and then cover the pan with either a lid or aluminium foil. Carefully transfer to the oven and bake for 15 minutes.
  • Take off the lid and bake un-covered for a further 10 minutes.
  • Scatter the tortilla chips over the top, and sprinkle with the grated cheese. Return to the oven for a further 5 minutes to melt the cheese.
  • Remove from the oven and leave to sit for 5 minutes before topping with a dollop of sour cream.
  • Serve and enjoy!

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