By Jolene Goodman | Guthrie Center Times

There is nothing like a hot bowl of chili to warm you up during these cold winter months. I know I enjoy it, and my family does, too. If you are ready to introduce your taste buds to a new and zesty option, check out this recipe that is packed with comforting ingredients and smoky spices. How can you go wrong with potato salad, sausage and bacon?


Smoky German potato, sausage and bacon chili

Recipe courtesy of “Dad with a Pan” on behalf of READ

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 8

  • 4 strips thick bacon, cut into cubes
  • 1 pound smoked sausage, sliced into 1-inch segments
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 4 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon dried oregano
  • 2 Fresno peppers, diced 
  • 1 can READ German Potato Salad, drained
  • 1 cup beef broth
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • salt, to taste 
  • pepper, to taste


In large saucepan over medium heat, cook bacon until crispy. Remove and set aside, leaving about 2 tablespoons drippings in saucepan.

Add smoked sausage and cook until browned.

Once sausage is cooked, add diced onion and minced garlic, cooking until onion is translucent.

Drain excess fat then stir in chili powder, coriander, cumin, cayenne pepper, oregano and Fresno peppers until well mixed.

Add drained diced tomatoes, German potato salad and cooked bacon to saucepan.

Add beef broth and stir to combine. Season with salt and pepper, to taste.

Bring mixture to simmer and let cook about 30 minutes, stirring occasionally, until flavors are melded.

Substitution: Jalapenos can be used for Fresno peppers.