1/2 lb (225 g) ground pork

1 onion, chopped

2 tablespoons (30 ml) vegetable oil

3 cloves garlic, chopped

1 tablespoon (15 ml) chili powder

1 cup (250 ml) canned kidney beans, rinsed and drained

3/4 cup (180 ml) store-bought sweet or spicy salsa

2 tablespoons (30 ml) ketchup

Salt and pepper

In a saucepan over high heat, brown the meat and onion in the oil. Add the garlic and chili powder and stir to coat the meat. Season with salt and pepper. Add the beans, salsa, and ketchup. Bring to a boil. Cover and simmer for about 5 minutes. Adjust the seasoning. Keep warm.

In a pan of boiling water, cook the sausages for about 5 minutes. Drain. Toast the buns or warm in the oven.

Place the sausages in the buns. Top with the chili and cheese.

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