Description
I’ve added pork to ground beef in chili before, but I’ve never tried it with all Italian sausage, and I loved the results. We Italian’d this up even more with cannellini beans and a touch of basil, but other than that, it’s a fairly classic chili. Garnish with sour cream, avocado, red onion, and basil.
Ingredients
- 1 tablespoon olive oil
- 1 ¼ pounds hot Italian sausage, casings removed
- 1 ¼ pounds mild Italian sausage, casings removed
- 1 onion, chopped
- salt to taste
- 2 tablespoons ancho chile powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- ½ teaspoon chipotle chile powder
- ½ teaspoon dried oregano
- 2 ½ cups water, or as needed
- 1 cup tomato puree
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Instructions
- Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage
- mild Italian sausage
- onion
- and a pinch of salt together in the pot
- breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly
- and most of the liquid is evaporated
- about 10 minutes.
- Stir ancho chile powder
- paprika
- cumin
- ground black pepper
- chipotle chile powder
- and oregano into sausage mixture; saute until fragrant
- about 2 minutes.
- Pour water and tomato puree into sausage mixture
- bring to a simmer
- reduce heat to medium-low
- and cook on a steady simmer until sausage is tender
- about 45 minutes. Add water as necessary and skim any fat that floats to the top.
- Stir cannellini beans
- red bell pepper
- and green bell pepper into sausage mixture. Simmer until vegetables are tender
- about 30 minutes. Season with salt to taste.
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
Servings: 6