Chili and Cheese

Prep Time:

45 Minutes

Cook Time:

45 Minutes

Serves:

6 Servings

Level:

Beginner

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.