Chili (Italian Sausage and Bell Peppers)

slowcookerbeefitaliansausagechili Italian sausage chili is a hearty twist on classic chili, combining savoury Italian flavours like oregano and sometimes basil or fennel seeds with traditional chili spices, beans and tomatoes. It is often made with a mix of mild and hot Italian sausage and sometimes ground beef, to layer the flavour profile.

2 Tbsp. extra-virgin olive oil
2 green bell peppers, seeded, diced
1 large onion, diced
2 lbs hot Italian sausages, casings removed
¼ cup tomato paste
2 (15.5 oz) cans cannellini beans, drained and rinsed
1 (28 oz) can diced tomatoes, not drained
2 tsp. garlic powder
2 tsp. chili powder
1½ tsp. sea salt

In a large Dutch oven or heavy-bottomed pot heat olive oil over high heat until shimmering. Stir in peppers and onion until well coated in oil. Cook, stirring occasionally, over high heat until peppers and onions begin to char, about 8 minutes.

Add sausage meat. Cook, stirring occasionally and breaking into crumbles, until just cooked through, about 8 minutes.

Push sausage and vegetables to the side of pot. There will be a bit of fat revealed. Add tomato paste to that fat and then spread it into a flat layer. Cook, without stirring to caramelize it for about 1 minute.

Stir tomato paste into sausage mixture. Let cook undisturbed for 5 minutes. Stir to incorporate any caramelized bits on the bottom of the pot. Let cook undisturbed for 5 minutes more.

Stir in beans, tomatoes, garlic powder, chili powder and salt. Reduce to a simmer. Cook, stirring occasionally, for 10 minutes.

Spoon into bowls and serve.