One-Pot Smokey Chili With Hot Italian Sausage

By • January 8, 2014 0 Comments

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One-Pot Smokey Chili With Hot Italian Sausage


Author Notes: Bursting with flavor, this chile is a family gem! I acquired the recipe from my father who is the no measuring kind of person. When I asked for the recipe I was merely given a list of ingredients. Now after making this chile several times just adding as I went I FINALLY got some measurements out. This recipe is bursting with flavor with hints of cumin, chili powder, garlic & smoked paprika. To bring the whole flavor profile to life ive added my special ingredient but you'll have to read on to find out!Andie

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Serves 8

  • 2 tablespoons olive oil
  • 1 medium onion - chopped
  • 1 package spicy italian sausage
  • pinches salt
  • pinches pepper
  • 2 tablespoons heaping fresh minced garlic
  • 1 tablespoon Chili Powder
  • 1.5 teaspoons Cumin
  • 1 tablespoon Paprika
  • pinches Red Pepper Flakes (optional)
  • 2 red, green or yellow peppers
  • 2 15oz cans of black beans - rinse and drain in colander
  • 1 10oz can original rotel tomatoes
  • 1 6oz can of tomato paste
  • 1 15oz can diced tomatoes
  • 2 15oz cans of tomato sauce
  • Water (add to desired thickness)
  • 1 tablespoon cocoa powder
  • 2 teaspoons dried basil
  • 2-3 tablespoons agave nectar or brown sugar
  • Mexican Cheese Blend
  1. Heat olive oil in a med/large pot. Add onion and saute about 5min.
  2. Once onion has begun to soften add sausage (break up the sausage as it cooks) and season with salt, pepper, chili powder, smoked paprika and cumin to taste. (Cumin tends to be strong so go lighter with it. Add red pepper flakes to increase spice level)
  3. Once sausage is almost cooked through add miced garlic and peppers and stir making sure that it doesnt burn. Let saute a min or 2 making sure sausage finishes cooking).
  4. Now add black beans, rotel tomatoes, tomato paste, diced tomatoes, tomato sauce and 1 can of water (use the small tomato paste can for this- may need additional water).
  5. Stir everything together and then add the 1 tbsp of cocoa powder and the 2tbsp agave or brown sugar (agave tends to be sweeter).
  6. Add the basil and let chili come to a boil then reduce to simmer. Taste test and add the additional tbsp of sweetner and any additional spices to liking. Let simmer an additional 10 min after adding additonal spices. Once flavor has been developed the chili is ready to serve.
  7. Top with a blend of shredded mexican cheese and a crumbled piece of my gluten-free cornbread and enjoy!

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