- 1 tablespoon olive oil
- 1 1/4 pounds hot Italian sausage, casings removed
- 1 1/4 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
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon dried oregano
- 2 1/2 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
- 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.
04/24/2018
recipepes.com
Chef John's talian Sausage Chili, recipe
PT15M
PT1H
5
455 calories
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