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Aug 04

Italian Sausage Chili

  • August 4, 2017

Ingredients

  • 1 tablespoon olive oil
  • 1  pound ROMA HOT ITALIAN SAUSAGE, casings removed
  • 1  pound ROMA 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

Directions

  1. Heat oil in a large pot over medium-high heat. Cook and stir ROMA hot Italian sausage, ROMA 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.
  2. Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
  3. 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.
  4. 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.

Ingredients

  • 2 broiler-fryers, cut up (6 lbs.)
  • 3/4 c. olive oil
  • 2 lb. ROMA Mild Italian sausages
  • 2 lg. onion, sliced
  • 1 clove garlic, minced
  • 3 red & 3 green peppers, sliced
  • 3 lg. tomatoes, chopped
  • 1/2 c. dry red wine
  • Salt to taste
  • 1 tsp. basil, crumbled
  • 1/4 tsp. freshly ground pepper

Directions

  1. Wipe chicken with damp paper towel; remove excess fat. Rub chicken with part of the oil. Let stand at room temperature.
  2. Build a medium-hot fire or set electric or gas grills to medium-high. Use drip pans to avoid flair up.
  3. Grill chicken pieces 6 inches from heat turning often for 20 minutes or until beginning to brown.
  4. Prick Italian sausages all over; grill, turning often for 15 minutes.
  5. Meanwhile, heat remaining oil in a large metal skillet with flameproof handle on the grill; saute onion and garlic until soft; push to one side; add pepper rings and saute 2 minutes; remove and reserve. Add tomatoes, wine, salt, basil and pepper; heat to bubbling.
  6. Add chicken pieces and sausages to skillet; spoon sauce over cook, stirring often, 20 minutes, or until chicken is tender when pierced with a fork. Spoon into heated platter. Top with sautéed peppers. Serves 8.