This sausage chili recipe turned out with great results. I had added pork to ground beef chili before but never tried it with only Italian sausage. I added even more Italian flavors with cannellini beans and a hint of oregano. Garnish with sour cream, avocado, red onion, and basil.
Ingredients
- olive oil: 1 Tbsp
- ¼ pounds hot Italian sausage, casings removed: 1 piece
- ¼ pounds mild Italian sausage, casings removed: 1 piece
- onion: 1 piece (chopped)
- salt: (to taste)
- ancho Chili powder: 2 Tbsp
- paprika: 1 tsp
- ground cumin: 1 tsp
- ground black pepper: 1 tsp
- chipotle Chili powder: 0.5 tsp
- oregano: 0.5 tsp (dried)
- ½ cups water: 2 piece (or as needed)
- tomato puree: 1 cup
- cannellini beans: 2 cans (15 ounce cans, drained and rinsed)
- red bell pepper: 1 piece (diced)
- green bell pepper: 1 piece (diced)
Metric Conversion
Stages of cooking
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Heat olive oil in a large pot over medium-high heat. Cook and stir hot and mild Italian sausage, onion, and a pinch of salt in hot oil until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
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Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, and oregano; sauté until fragrant, about 2 minutes.
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Pour in water and tomato purée; bring to a simmer. Reduce heat to medium-low and cook at a steady simmer until sausage is tender, about 45 minutes. Add more water as needed and skim any fat that floats to the top.
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Stir in beans and bell peppers. Simmer until vegetables are tender, about 30 minutes. Season with salt.
