Italian Sausage Chili

Dificulty: simple, Serving: 8, Preparation time: 1 hour 30 minutes,
What we need: large pot

This chili uses pork sausage instead of beef for a nice twist.


  • 2 TBSP vegetable oil
  • 3 LBS pork sausage (no casings)
  • 2 medium onions, diced
  • 1 red bell pepper, diced
  • 8 cloves of garlic, minced
  • 1 medium jalapeño pepper, minced
  • 1 small can of tomato paste
  • 2 TBSP paprika
  • 2 TBSP chili powder
  • 1 TBSP cinnamon
  • 1 TBSP cumin
  • 1 TBSP dried oregano
  • (2) 28-oz cans of diced tomatoes
  • (2) 16-oz cans kidney beans, drained
  • 2-3 cups water
  • salt and pepper to taste
  • shredded cheddar cheese (for topping/garnish)
  • sour cream (for topping/garnish)


  1. In a large pot, heat the oil over medium-high heat.
  2. Add the sausage and brown for 13-15 minutes, breaking it up with a wooden spoon.
  3. Add 2 of the diced onions, the bell pepper, jalapeño pepper, and the garlic. Cook until the onion is translucent, about 5-7 minutes.
  4. Add the tomato paste and stir well to combine.
  5. Add the spices (except the salt and pepper) and stir well.
  6. Add the tomatoes, beans, and water. Start with 2 cups of water. Add more if you like your chili a bit soupier.
  7. Lower the heat to medium-low and cook for about an hour.
  8. Season with salt and pepper