About the Recipe
It's getting cold outside and football season is in full gear. What way to really get into the spirit of the season, then with a bowl of piping hot chili. Our chili is topped with melty cheddar cheese and spicy jalapanos.
1 tablespoon olive oil
1 medium yellow onion -diced
1 green pepper diced
1 Lb Lawton’s Chicken Sausage (you can substitute another sausage or ground beef)
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
2 tablespoons tomato paste
1 tablespoon garlic powder
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 cups chicken broth
1 (24 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1/4 teaspoon ground cayenne pepper* -optional
Add the olive oil to a large pot and place it over medium-high heat for two minutes.
Add the onion. Cook for 5 minutes, stirring occasionally.
Sauté until the onion mixture begins to thicken and turn golden brown.
Add the ground sausage to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
Add the tomato sauce, curry powder, garlic powder, thyme, bay leaves, white pepper, and season with salt and black pepper to taste.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.