|White Bean and Sausage Chili|
I have to share with you the fact that there were also three kick-butt bands there this year, too: Steve Brosky (still doin' his thing as great as ever after all these years), Eighteenth Hour (they started off the night and I didn't hear as much of them as I wanted as I was buried back in the chili-tasting room) and my favorite, the Paul Thiessen Band - man are those guys tight! Self-proclaimed 'Face-Melting Folk Music', they deliver just that and more. I missed my chance to pick up one of their cd's at the last Illick's Mill function so I laid in wait this time (and probably looked like that, too between trying to enjoy the band and watch the kids from the window as they ice skated) and got their 'Stop. Hear.' CD. Awesome and awesome - can't say more. All of this was broadcast LIVE by WMUH as well.
The whole event benefits the Illick's Mill Project, of which my daughter, Megan is a part.
On to chili - this isn't a very spicy one, it's more mellow and smoky, but so full of layered flavors that it's hard to stop at one bowl.
White Bean and Sausage Chili
2 slices bacon - diced
1 cup diced tavern ham
1 shallot - minced
1 white leek - sliced thinly
4 cloves garlic - minced
1 medium onion - diced
1 large green pepper - diced
1 (4 ounce) can chopped green chiles
1 pound bulk sausage
4 cups cooked white beans such as cannellini, northern or navy
4 cups chicken stock
1 teaspoon dried and crushed oregano
1 teaspoon cayenne pepper
Sliced and fried green onion (a.k.a. scallions/spring onion) and leeks and sour cream for garnish
1. Heat a heavy soup pot over medium heat. Add bacon and cook until crisp.
2. Add ham, reduce heat to low and cook for 5 minutes.
3. Add shallots, leeks, garlic, onion and peppers. Stir well and cook for 10 minutes.
4. Crumble sausage well and cook until no longer pink - stirring often to break up.
5. Add stock and beans and simmer for 45 minutes to an hour.
6. Stir in oregano and cayenne and simmer for another 10 minutes.
7. Serve with sour cream and fried green onion and leeks.