Spicy Sausage Chili
Servings: 4 .5 quarts
Ingredients
- 2 (19-ounce) packages mild Italian sausage links casings removed
- 1 large yellow onion chopped
- 1 medium green pepper diced
- 1 (28-ounce) can diced fire-roasted tomatoes
- 4 (16-ounce) cans dark red kidney beans rinsed and drained
- 1 (46-ounce) bottle tomato juice
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- ½ tablespoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
For serving:
- sour cream (optional)
- shredded cheddar cheese (optional)
- corn chips (optional)
Instructions
- Slice each sausage link lengthwise to remove the casings. Brown meat over medium-high heat, along with diced onions and green peppers.
- At this point you can transfer the browned meat mixture to a 4.5 quart or larger slow cooker if desired.
- Stir in tomatoes, tomato juice and kidney beans. Add all spices and mix well.
- On stovetop bring to a boil and then turn the heat down. Let simmer for at least 30 minutes, the longer the better. Or for a slow cooker, turn heat to low and cook for 4 hours.
- For a spicier chili, increase the red pepper flakes and cayenne pepper as desired.
- Serve over corn chips, topped with sour cream and cheddar cheese or with homemade cornbread.
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