Pork Sausage Chili

We have a new favorite chili in our house! It may double as a new favorite Super Bowl meal too. 😉 I was a little concerned about using sausage as such a primary ingredient but the end result was very balanced. It was hearty, full-flavored, and a perfect compliment to our mandatory guacamole appetizer. I also loved that it could be prepared in advance.

I was initially drawn to the recipe because it was titled “BLT Chili” which sounded intriguing and delicious. After reading further, I realized that it was not related to a BLT but was created by chef Laurent Tourondel of BLT Burger in Las Vegas. Funny.

The recipe was adapted from Food and Wine, contributed by Laurent Tourondel. I modified the proportions, used sweet Italian sausage, and served the chili over brown rice. We also had cornbread muffins on the side. Our dessert of After-School Specials completed our festive meal. Perfect.

Yield: Serves 8 to 10

• 2 tablespoons vegetable oil
• 2 1/2 to 3 pounds sweet Italian pork sausage, casings removed
• 2 medium or large yellow onions, cut into 1/4-inch dice
• 1 red bell pepper, cut into 1/4-inch dice
• 6 to 12 garlic cloves, minced
• 2 T tomato paste
• 2 T chili powder
• 2 T sweet paprika
• 1 T cumin seeds
• 1 T dried oregano
• Two 28-ounce cans diced tomatoes
• Two 16-ounce cans kidney beans, drained
• 1 cup fresh or frozen corn kernels
• 4 cups water
• Kosher salt and freshly ground pepper
• shredded sharp cheddar cheese, sour cream, chopped red onion, pickled jalapeños, cilantro and hot sauce, for serving, as desired
• brown Basmati rice, for serving, optional

1. In a large, enameled cast-iron Dutch oven or casserole, heat the oil.
2. Add the sausage and cook over high heat, breaking it up, until browned, about 15 minutes.
3. Add the onions, bell pepper and garlic; cook over moderately high heat, stirring, until the onion is translucent, 8 minutes.
4. Add the tomato paste and cook for 3 minutes.
5. Add the chili powder, paprika, cumin and oregano and cook for 1 minute.
6. Add the tomatoes, beans, corn and water and cook over moderately low heat, stirring occasionally, until thickened, about 1 hour.
7. Season with salt and pepper.
8. Serve the chili over rice, if desired, with shredded sharp cheddar cheese, sour cream, chopped red onion, pickled jalapeños, cilantro and hot sauce as optional toppings.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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