| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Italian |
March 1993 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 1/4 |
lb |
Italian sausages; (turkey or pork) |
| 1 |
lg |
Onion; cut into 1/2-inch |
|
|
; pieces |
| 1 |
lg |
Red bell pepper; cut into 1/2-inch |
|
|
; pieces |
| 1 |
lg |
Green bell pepper; cut into 1/2-inch |
|
|
; pieces |
| 2 |
|
Jalapeno chilies; seeded, chopped |
| 1 |
tb |
Plus 2 teaspoons chili powder |
| 2 |
ts |
Ground cumin |
| 1 1/2 |
cn |
Crushed tomatoes in puree; (28-ounce) |
| 1 |
|
Kidney beans; drained, rinsed (15 |
|
|
; 1/4-ounce) |
| 1 |
cn |
Cannellini; (white kidney |
|
|
; beans), drained, |
|
|
; rinsed (15-ounce) |
| 1 |
cn |
Black beans; drained, rinsed |
|
|
; (15- to 16-ounce) |
| 1 |
tb |
Balsamic vinegar or red wine vinegar |
|
|
Sour cream |
|
|
Chopped fresh cilantro |
INSTRUCTIONS
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
saute 5 minutes. Add chopped bell peppers and chilies and saute 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.
Serves 4.
Bon Appetit March 1993
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