Chili with Sausage and Jalapeño


From Bon Appétit “R.S.V.P.” section

Makes 8 servings

4 tablespoons olive oil, divided
1 pound lean ground beef
¾ pound Italian sweet sausages, casings removed
1 large onion, chopped
1 large green bell pepper, chopped
2 jalapeño chiles, seeded, finely chopped
2 bay leaves
6 garlic cloves, minced
2 28-ounce cans crushed tomatoes with added puree
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons (packed) golden brown sugar
1 tablespoon ground black pepper
2 teaspoons ground oregano
2 teaspoons dried basil
Pinch of cayenne pepper
2 tablespoons fresh lime juice
Hot pepper sauce
Grated Monterey Jack cheese
Chopped red onion
Sour cream

Heat 2 tablespoons oil in heavy large pot over high heat. Add beef and sausages; cook until brown, breaking up with spoon, about 8 minutes. Transfer meat mixture to bowl. Reduce heat to medium-high. Add remaining oil to pot. Add onion, bell pepper, jalapenos, and bay leaves. Cook until vegetables are soft, stirring frequently, about 7 minutes. Add garlic; sauté 1 minute. Return meat to pot. Mix in tomatoes and next 7 ingredients. Simmer 25 minutes, stirring occasionally. Mix in lime juice. Season with salt. Serve chili in bowls, passing hot sauce, cheese, red onion, and sour cream separately.

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