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Chili and Cheese


Prep Time:

45 Minutes

Cook Time:

45 Minutes


6 Servings



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


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.

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