Best 3 Smoked Sausage Chili Recipes

SMOKED SAUSAGE CHILI

Steps:

• In a dutch oven over medium heat, add oil heat until hot but not smoking.
• Add chopped onion and smoked sausage; cook until onion is soft and sausage is browned.
• Then add chili seasoning, beans, and tomatoes.
• Stir until seasonings are blended well.
• And macaroni and water; turn heat down and simmer for 20 minutes or until pasta is al denté (you might need more water to get the pasta to your desired doneness).
• Serve and enjoy :)!

CHILI-CHEESE STUFFED LIT'L SMOKIES® SMOKED SAUSAGE

Steps:

• Preheat oven to 350 degrees F.
• Mix cream cheese, chili powder, paprika and Cheddar cheese in a bowl. Transfer mixture to a zip-top bag and snip a small piece off of one corner of the bag. Split smoked sausages down the middle without cutting them in half.
• Squeeze a little cheese mixture into each smoked sausage. Place on a baking sheet. Bake for 15 minutes until heated.
• Serve hot, sprinkled with lime zest and cilantro.

MULTI-COOKER CHILI WITH HILLSHIRE FARM® SMOKED SAUSAGE

Steps:

• Place the beans in a large mixing bowl and add 6 cups of water. Let rest for 8 to 12 hours. Drain.
• Using the Saute function, heat the multi-cooker over high heat. Add the olive oil then smoked sausage and cook, stirring occasionally, for 5 to 6 minutes, until lightly browned and some of the fat has rendered. Remove with a slotted spoon to a plate.
• Add onion, bell pepper, and garlic. Cook 3 minutes, stirring occasionally. Add the salt, chili seasoning, beans, diced tomatoes, and chicken stock. Stir well to combine, scraping browned bits from the bottom of the pot.
• Lock the lid in place and turn the top valve to seal. Set the multi-cooker to cook at high pressure for 20 minutes. Allow 10 to 15 minutes for pressure to build. Let pressure release naturally for 15 minutes, then release remaining pressure manually.
• Return the sausage to the pot and stir well to combine.