tablespoons of cooking oil
lbs of spicy Italian pork sausages. Remove
the skin and break into 1 inch pieces.
large white onion, cut up into pieces
cup of water
minced red chili pepper
teaspoons of chili powder
tablespoon paprika powder
minced garlic cloves
teaspoons ground cumin
- 14 oz cans of diced tomatoes
- 14 oz can of pinto beans. Drain the
- 14 oz can of cannellini beans.
- 14 oz can of kidney beans. Drain the
salt and freshly ground pepper to taste
with shredded cheddar cheese and sour
cream, chopped shallots, and chopped coriander.
Heat the cooking
oil in a large pot or frying pan. Add
the onions and the garlic and could until
light yellow brown. Add the steak and
cook at a moderate temperature for about
five minutes until browned. Remove the
steak and place on a plate. Add the sausage
meat to the pan and cook for about 3 minutes
until browned breaking up the sausage
meat with a fork.
Add the steak
back into the cooking vessel.
Add the chili,
paprika, cumin and any excess meat juice.
Stir for about 1 minute until. Add the
diced tomatoes and the juice from the
can and one cup of water. Cover the pan
and simmer on low heat for about one hour.
Add the beans
to the chili and cook at low heat for
about 10 minutes until the juices thicken.
Add salt to taste. Serve the chili in
deep bowls topped with cheese, shallots,
coriander and sour cream.