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Italian Two-Chump Chili




Source of Recipe


ksl.com


List of Ingredients




1/8 cup oil - olive or your preference
2 lbs Italian Suasage - chuncked (mild or hot)
10 cloves garlic - crushed, finely chopped
2 white onions - chopped
2 green peppers - chopped
2 red peppers - chopped
3 20oz can Plum Tomatoes - coarsely chopped w/liquid
3 lbs - kidney beans (canned)
3 lbs - Great Northern beans or Cannelloni beans (canned)
1 lbs Garbanzo beans (canned)
1 - 3 oz. Chopped green chilies
1 cup Chili Powder
1/4 cup Italian oregano or Italian Seasonings
Salt and Pepper to Taste


Recipe



In a large skillet combine oil, sausage, onions, and garlic. Sautee. Just before completed - add the variety of peppers and cook slightly until tender. Set aside.

In a large stockpot, add with 8 cups of water. Add tomatoes, bean variety, gr. chilies, and the sauteed mix. Season with chili, Italian seasoning and salt and pepper to taste. Stir well and bring mixture to a boil. Cover and reduce heat. Allow the mix to simmer for 2 hours. Stirring occasionally. Serve and enjoy plain or with your favorite topping.