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Code 10 chili




Source of Recipe


the web


List of Ingredients




1 pound sweet pork or turkey sausage, casings removed
1/3 cup peanut oil
2 cups chopped onions
4 cloves garlic, minced
1/4 cup all-purpose flour
14 1/2-ounce can chicken broth
Four 4 1/2-ounce cans chopped green chiles, with liquid
2 cups 1/2-inch dice red-skinned potatoes, skin on
1 to 2 jalapeño or habanero chile peppers, seeded and diced (optional)
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried
Oregano, preferably Mexican
Flour tortillas



Recipe



Crumble the sausage into a heavy skillet and brown over medium heat, breaking up the pieces with a spoon, for about 7 minutes. Drain the sausage and set aside. Wipe out the skillet.

Return the skillet to medium-high heat and add the peanut oil and onions; saute the onions until soft. Add the garlic, then slowly sprinkle in the flour, stirring constantly. Cook and stir over medium heat for 3 to 5
minutes, until the onions just barely begin to brown.

Stir in the broth, green chiles, potatoes, jalapeño or habanero chilies (if using), chili powder, salt, black pepper and oregano. Simmer, covered, for 20 to 30 minutes, stirring and scraping the bottom of the skillet so the
mixture doesn't stick, until the potatoes are fork tender. Add the sausage and cook for 5 minutes.

Serve with soft flour tortillas on the side.