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Italian Black Sausage Chili




Source of Recipe


D'Agostino, NYC


Recipe Introduction


...with Sour Cream and Peperoncini



List of Ingredients




1 tablespoon extra-virgin olive oil
1 pound mild Italian sausage, casings removed
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
4 garlic cloves, minced
2 15-ounce cans black beans, rinsed and drained
1 quart water
1 10-ounce can condensed beef broth
1 14-1/2-ounce can diced tomatoes, undrained
1/2 teaspoon dried oregano leaves
1/4 teaspoon hot red pepper flakes
1/4 teaspoon fennel seeds
Sour cream
Peperoncini, chopped



Recipe



Place oil in a dutch oven (preferably cast iron) and heat over medium-high heat for 1 minute. Add sausage, brown, and, using a slotted spoon, drain on paper towels. Pour off excess grease from dutch oven, reduce heat to medium, and add onion, bell pepper, and garlic. Cook for 4 minutes or until onion is translucent. Add beans and cook for 2 minutes. Add water, broth, tomatoes and their liquid, oregano, red pepper flakes, fennel, and sausage. Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes. Remove from heat and let stand, uncovered, for 15 minutes before serving. Flavors improve if chili is refrigerated overnight or for at least 4 hours. Reheat over low heat. Garnish with sour cream and peperoncini.


Makes 8 cups