This is a great adaptation on the chili recipe, just add pork sausage.
1 lb. Pork Sausage
1 large Onion, chopped
1 Celery stalk, diced
1 (28 oz.) can (3 1/2 cups) whole tomatoes, chopped
2 cups Tomato Juice or Chicken Broth or a mixture of the two
1 to 2 Tbsp. Maple Syrup or Molasses
2 tsp. Ground Cumin
1 1/2 tsp. Powdered Sage
1/2 tsp. Ground Black Pepper
3 1/2 to 4 cups cooked red kidney beans (Simmer covered, for 1 to 1 1/2 hours, drained and rinsed)
Sharp Cheddar Cheese, cubed
Brown in a large skillet the pork sausage and onion. Toward the end of the browning add the celery. When the celery is softened, add, tomatoes, tomato juice, maple syrup, ground cumin, powdered sage, and ground black pepper.
Simmer for 20 minutes then add cooked red kidney beans. Simmer for 15 minutes more and serve with Sharp Cheddar cheese, also great with corn bread.
Yields: 4 to 6 servings