NVDAILY.COM | Reader Recipes
Posted December 11, 2013 | Leave a comment
Baker Italian Chili
Crumble and cook in skillet, 1 ½ lb. Baker mild Italian sausage, and chop 1 green pepper, 1 small onion, 2 stalks celery adding to sausage. Pour all into a Dutch oven, adding: 1 (14.5 oz.) can diced tomatoes w/basil, garlic & oregano, 1 can water, 1 (15 oz.) light red kidney beans, 1 T. parsley flakes and 1 tsp. chili powder. Cook 15-20 mins. Turn off heat. Add 2 c. uncooked macaroni and let set for 10 mins. Stir and add 1 tsp. salt and more water if needed.
Dot Dodson Baker
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