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.
Chef John’s Italian Sausage Chili
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
- 15 ounce cans cannellini beans drained and rinsed
- 1 red bell pepper diced
- 1 green bell pepper diced
Instructions
- 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.
- Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, and oregano; sauté until fragrant, about 2 minutes.
- 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.
- Stir in beans and bell peppers. Simmer until vegetables are tender, about 30 minutes. Season with salt.
