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.
Ingredients
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
Preparation
Step 1
Add the olive oil to a large pot and place it over medium-high heat for two minutes.
Step 2
Add the onion. Cook for 5 minutes, stirring occasionally.
Step 3
Sauté until the onion mixture begins to thicken and turn golden brown.
Step 4
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.
Step 5
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined
Step 6
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
Step 7
Add the tomato sauce, curry powder, garlic powder, thyme, bay leaves, white pepper, and season with salt and black pepper to taste.
Step 8
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.
Step 9
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.