Fall in Wisconsin gets me thinking about soups and chili. Below is an idea for a "meaty" chili, no noodles. If you like noodles in your chili, just blend in a few to your taste.
Makes approximately 10 cups
3 packs Silver Creek Landjaegers, plain (1)
3 packs Silver Creek Landjaegers, jalapeno and cheddar (2)
64 oz Tomato or Veggie tomato juice
15.5 oz can red beans or kidney beans, drained
15.5 oz can black beans, drained
1 medium onion, chopped
3 chili peppers, dried
3 bay leaves
¼ cup chili powder**
1 tsp salt**
1 tsp black pepper**
Diced avocado, shredded cheese, sour cream, diced onions
I like to make this in a crock pot, but you can use a large kettle on the stove too.
Instructions: Everything goes into the crock pot at one time.
Cut Landjaegers into bite sized pieces. Combine in a crock pot with onions, beans, and tomato/veggie juice.
Stir in chili powder, salt, and pepper. Add chili peppers and bay leaves.
Cover and cook on low 6-8 hours.
The meat is fully cooked, so the low heating process allows the flavors to blend together and cook the onions.
Serve warm and if you like toppings, add them. I like mine plain with a side of corn bread.
**Please remember, amounts are approximate, adjust to your taste. Start with less and add more if needed.
1. Original Landjaeger (nutrition facts located in photo section)
2. Jalapeno and Cheddar Landjaeger (nutrition facts located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.