Sausage & Bell Pepper Chili

This is my go-to chili.  Prep time is minimal, it doesn’t have too many ingredients (and it’s very forgiving of adding others), it cooks up fast and it’s pretty darn tasty. Back in the day there was a recipe that I used for it but after deleting and substituting ingredients in the name of simplicity, it really doesn’t bear any relationship to this.  Since there are so few ingredients, make sure that they’re the freshest and best quality you can snag.chili

Sausage and Pepper Chili

Ingredients:

1/4 cup oil
6 cloves minced garlic (I use more)
3 bell peppers, (any color) cut into 1/2” squares
3 Tbs chili powder
1 Tbs ground cayenne
2 lbs sausage(s) of your choice*, casings removed if applicable
1 28 oz can crushed tomatoes
1 cup red wine
1/4 cup tomato paste
2 Tbs oregano
1 Tbs sugar
1/2 Tbs salt

Directions:

Measure out the cup of wine for the chili.  Pour yourself a glass from what’s left over in the bottle. Now you’re ready to start.

Heat the oil over medium heat in a big pot.  Add the onions, garlic and bell peppers; saute for 2-3 minutes or until onions are translucent.  Add the cayenne and chili powder and saute another minute or so.  Add the sausage and saute until browned. Yeah I know. With all the chili in there, it’s hard to tell visually, so you have to go by texture. Generally this’ll take about 10 minutes or so.

Stir in the rest of the ingredients and simmer uncovered about 20 minutes for a thick chili. If you like your chili a little thinner so that the gravy can soak into rice, cover it for the simmering time.

*The only kind of sausages I wouldn’t use are sage breakfast sausage and bratwurst.

Posted by Mike on Thursday, February 18, 2010 at 10:28 AM
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