Rio Grande Sausage Chili
|Fresh pork sausages||2 Pound|
|Kidney beans||2 Can (20 oz)|
|Whole kernel corn with peppers||1 Can (10 oz)|
|Tomato sauce||1 Can (10 oz)|
|Tomato paste||1 Can (10 oz)|
|Water||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Chili powder||2 Teaspoon|
|Crushed tortilla chips||1⁄2 Cup (8 tbs)|
Separate pork sausages in small pieces; brown in Dutch oven.
Pour off drippings; salt meat.
Add kidney beans, corn, tomato sauce, tomato paste, water, onion and chili powder; bring to a boil.
Reduce heat; cover and cook slowly 30 minutes, stirring occasionally.
Sprinkle tortilla chips over top before serving.