Sometimes journeys take us on detours.  My blog is no different!  You never know what you might find on this page!

Here is my award winning (at least in Wesley Chapel, Florida) Pittsburgh Comfort Chili: A Nod to the Black & Gold!

Pittsburgh Comfort Chili

2 lbs of mild ground sausage
1 bag frozen seasoning mix (peppers & onions)
4 cloves garlic
32 oz low sodium chicken broth
2 cans puréed chick peas/garbanzo beans
8 oz heavy cream
8 oz cream cheese, softened and cubed
1 Tbsp lime juice
1 tsp garlic powder
1 tsp parsley flakes
1 tsp basil
1 tsp pepper
2 tsp+ chili powder (to taste)
1 1/2 tsp cumin
1/2 tsp lemon pepper
2 cans black beans, drained & rinsed

Optional toppings:

• Shredded sharp cheddar cheese
• Chopped tomatoes
• sour cream
• avocado slices
• Tortilla chips

First, cook the ground sausage.  When it’s nearly done, add the frozen seasoning mix and the chopped garlic cloves.  Cook until tender.  Remove the sausage and vegetables and set aside.

In the same pan, heat the chicken broth to a soft boil.  While waiting, puree the two cans of chick peas with the liquid.  Add to boiling broth and stir.  Reduce heat and stir in the heavy cream and the cream cheese, continue stirring until well blended.  Add in the lime juice.

Now season the creamy broth by adding the garlic powder, parsley flakes, basil, pepper, chili powder, cumin, & lemon pepper.

In a large pot or crock pot, mix together the sausage mixture, creamy broth, and black beans.  Cook on low on the stove for an hour, stirring occasionally.  Use a crockpot if you’d like and cook on low for up to 3 hours, no stirring needed.

Serve with your choice of toppings!

Enjoy!