Italian Sausage 13 Bean Chili Food

HEARTY ITALIAN CHILI

Steps:

• In a large saucepan, cook beef, sausage, onion and green pepper over medium heat until the meat is no longer pink; drain. , Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

CHEF JOHN'S ITALIAN SAUSAGE CHILI

Steps:

• 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.

ITALIAN SAUSAGE & 13 BEAN CHILI

Steps:

• Soak two cups of beans overnight in cold water. If you're a bad planner, you can quick soak them for 90 minutes in steaming water. But it's best to gently soak them in cold water overnight. Drain and rinse beans.
• Bring a large pot of water to a simmer (no salt) and add soaked beans. Turn heat down so water is barely at a simmer. Simmer beans for 75-90 minutes until they are tender.
• Drain beans and rinse again, set aside.
• In a sturdy pot, add olive oil over medium heat. Add diced potato and onion. Cook for about 8 minutes until veggies soften. Season with salt and pepper.
• Add garlic, chili powder, cumin, and paprika to the pot and stir. Cook for 30 seconds.
• Add diced tomatoes, vegetable stock and browned Italian sausage, bring chili to a slight simmer. Turn heat down to low again and let simmer for 10- 15 minutes, stirring occasionally.
• Add beans back into chili and season chili with salt and pepper to taste. Keep chili warm until you serve it. Serve chili topped with grated cheese, pickled jalapenos, and chopped chives.

ITALIAN SAUSAGE CHILI

Steps:

• In a small saucepan, saute the celery, onion and sweet peppers in oil until crisp-tender. Crumble the sausage into a skillet; cook over medium heat until meat is no longer pink; drain. Stir in the tomatoes, kidney beans, water, tomato paste, chilies and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Sprinkle with cheese.

13 BEAN CHILI

Steps:

• Soak beans overnight.
• Simmer beans until tender (approx 3 hours).
• Brown ground beef and drain.
• Add all other ingredients.
• Simmer all together for 1 hour.

BLACK, WHITE AND RED BEAN CHILI WITH SAUSAGE

Steps:

• Heat olive oil in heavy large saucepan over medium-high heat. Add Italian sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausage to plate. Add chopped onion to pan and sauté 5 minutes. Add chopped bell peppers and chilies and sauté 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors. Cut sausage into 1/2-inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper. (Can be prepared 2 day ahead. Cool and refrigerate. Before serving, rewarm over medium heat.)
• Spoon chili into bowls. Top with sour cream and cilantro and serve.

ITALIAN SAUSAGE CHILI WITH RICE

Steps:

• Heat oil in a large saucepan over medium heat; stir in bell peppers, onion, celery, and carrots. Cook and stir until crisp tender, about 5 minutes.
• At the same time, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer cooked vegetables and sausage to a Dutch oven. Stir in stewed tomatoes, 6 cups water, black beans, kidney beans, tomato paste, brown rice, chile peppers, chili powder, chipotle peppers in adobo sauce, salt, and pepper. Bring to a boil.
• Reduce heat and simmer, uncovered, until thickened, 1 hour or more. Add more water if too thick.
• Ladle into bowls and sprinkle with Cheddar cheese.