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Chili and Cheese

Prep Time:

1 hour


Cook Time:

1 hour


6 Servings



About the Recipe

On a crisp, cool evening, there are few things so comforting as a heaping bowl of homemade chili. Our simple Chili recipe slowly simmers in Lawton’s Jalapeno & Cheddar chicken sausage, kidney beans, tomatoes, roated onion and peppers in a hearty chicken broth.

But don’t stop there, the best part of chili is choosing the toppings! We love to use corn chips, sour cream, pickled jalapenos, lime wedges, queso fresco, and occasionally, warm, crumbly cornbread.


  • 1 tablespoon olive oil

  • 1 medium yellow onion -diced

  • 1 green pepper diced (seeds removed)

  • 1 pablano pepper diced (seeds removed)

  • 2 tablespoons cornstarch 

  • 1 Lb Lawton’s Chicken Sausage

  • 2 1/2 tablespoons chili powder

  • 2 tablespoons ground cumin

  • 2 tablespoons granulated sugar

  • 2 tablespoons tomato paste

  • 1 tablespoon garlic powder

  • 1 tabslespoon thyme

  • 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 crushed diced tomatoes

  • 2 (16 oz.) can red kidney beans, drained and rinsed

  • 1/4 cup shredded sharp cheddar cheese (for topping)

  • 1/4 teaspoon ground cayenne pepper* -optional


  • wooden spoon

  • slottedc plastic spoon

  • large pot


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. Add the cornstarch and stir for another minute

Step 4

Add the ground sausage to the pot. Break it apart with a wooden spoon. Cook for 4-5 minutes, until the sausage is browned, stirring occasionally.7

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

Let the chili rest for 5-10 minutes before serving.

Step 10

Add chil to a bowl and top with shredded sharp cheddar cheese and top with sliced jalapenos (optional)

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