Okay, Old Man Winter is about to blow his icy breath across much of the Midwestern and Eastern United States.  Nothing better than a dish home hearty, homemade “chili soup”, which is what most Amish Cooks refer to this as.  The Amish Cook’s recipe is distinguished by the use of home-butchered sausage in place of ground beef.  Gives the chili a bit more of a flavor.  Doesn’t this look delicious?  Especially with a square of homemade cornbread. Yum!

HOMEMADE CHILI SOUP

2 pounds bulk sausage

1 cup chopped onion

2 quarts tomato juice

1 1/2 quarts water

1 quart cooked kidney beans

1/2 cup brown sugar

3/4 teaspoon chili powder

salt to taste

1/8 teaspoon red pepper (optional)

4 rounded tablespoons cornstarch, enough to thicken to satisfaction

In a stainless steel skillet, saut onion and sausage until brown. Drain grease. Put sausage and onion in a 6 quart stainless steel kettle, warm tomato juice, sugar, chili powder, salt, and all the water except two cups to the boiling point. Use the two cups of water to dissolve cornstarch. Add cornstarch and stir until thickened. Add beans to the chili soup. Cook for 5-10 minutes. Some who like a spicier soup add more chili powder.

Yield 15 servings