1 lb. ground pork sausage
1 heaping tbs. taco seasoning such as El Paso in packet
¼ tsp. cayenne
1 14 oz. can black beans, rinsed
1 ½ cups chunky salsa from jar
2 tbs. butter
3 tbs. flour
1 ¾ cups milk
1 cup shredded sharp cheddar cheese
In a large skillet, brown the sausage until lightly golden brown and crumbled into small pieces. Drain off excess oil. Add the taco seasoning, cayenne, black beans, & salsa. The consistency should be like a very thick chili. Set aside.
Melt the butter in a small saucepan over medium high heat. Add the flour and stir to form a paste. Slowly stream the milk in a little bit at a time, whisking a little bit after each addition The sauce should thicken up gradually. Continue to whisk the sauce and keep heat on simmer as it starts to thicken. Stir in the cheese until melted. Add the cheese sauce to the chili in the skillet. Mix well to combine.
Transfer to mini slow cooker or serving dish. You can keep it on stove until ready to serve so it stays warm. Don’t make it super hot, just warm so it stays thick. Can be heated in microwave too if you are taking it on the go to a party.