We love smoked sausage. I’m not proud of it, but Strech, Smalls and I ate an entire tub of deer smoked sausage with cheese and jalapeno. Needless to say smoked sausage doesn’t last long around here. One day Stretch wanted some chili and I didn’t really want to defrost the ground meat. So out of my laziness this was born. There are two recipes below to cover a big pot or small sauce pan.


Large pot

1 1/2 lbs (one and a half packages)Smoked Sausage , cut into bite-sized half circles
1 large onion
1 packet chili mix( I used McCormick’s)joshua-1-9-1
2 (undrained)14-15oz. cans of Chili beans
1 14-15oz. can kidney beans
1 14-15oz. can kernel corn
2 14-15 oz. cans diced tomatoes
1 29-30 oz. can of tomato sauce
Tabasco and chili powder to taste


Brown 1 1/2 pounds of sausage(save grease) and saute large diced onion in leftover grease, till translucent.Then mix all the ingredients in large pot.Bring to a boil then simmer for about 2 hours. You can also throw in a crock pot for 2 to 3 hrs.

Optional: we serve it with a dollop of sour cream and shredded cheese

Large sauce pan version:

3/4 lb Smoked Sausage
1 sm Onion, chopped
1 envelope McCormick’s regular chili Mix
1 – 15oz can Brook’s Chili Hot beans
1 -15 oz can Red Beans or Pinto Beans
1- 15 oz can Red Gold Chili Ready diced Tomatoes
1 -15 oz can Tomato sauce
1- 8 oz can whole kernel Corn, drained
2 tsp Chili pwd
a couple firm shakes Tabasco


Spray heavy sauce pan w/ no stick spray and quarter sausage links, then cut into 1/2 ” cubes. Brown over med low heat. Remove sausage with slotted spoon and set aside. Saute onions in sausage grease until translucent. Return sausage to pan and add remaining ingredients. Simmer slow for an hour or two, till it reaches your preferred thickness. Serve with a generous amount of shredded sharp cheddar cheese and a dollop of sour cream.


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