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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Brad Christensen
Servings: 4
1 tablespoon olive oil
1 ¼ pound Italian sausages
1 large onion chopped into ½ inch pieces
1 large red bell pepper chopped into ½ inch pieces
1 large green bell pepper chopped into ½ inch pieces
2 jalapeño chilies seeded and chopped
1 tablespoon plus 2 teaspoon chili powder
2 teaspoon ground cumin
1 28 ounce plus 1 15 ounce. can crushed tomatoes in purée
1 15 ounce can kidney beans drained and rinsed
1 15 ounce can cannelini (white kidney beans) drained and rinsed
1 15 ounce can black beans drained and rinsed
1 tablespoon. balsamic vinegar or red wine vinegar
sour cream
chopped fresh cilantro
Heat olive oil in a large heavy saucepan over medium. high heat. Add Italian sausage and brown on all sides, about 8 minutes. Transfer sausage to plate. Add chopped onion to pan sauté 5 minutes. Add chopped bell peppers and chilies and sauté 2 minutes. Add chili powder and cumin and stir. Add crushed tomatoes and beans. Simmer 15 minutes. Cut sausage into ½ in. pieces. Add to chili and simmer about 10 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve chili with sour cream and cilantro.