Black Bean Chili with Sausage

When it comes to football food it’s not who wins or loses, but how good the chili is…….

You can make Black Bean Chili several days in advance. Adjust the spices to your taste- this recipe is a starting point for a nice medium chili. I like to add fire roasted tomatoes for their nice, smoky flavor.  Cool the chili before refrigerating (or freezing) and then reheat just before serving.

Black Bean Chili with Sausage

Serves 8

Prep time: 20 minutes

Cook time: about an hour

1pound ground beef or ground turkey 

1 pound hot Italian sausage, casings removed

3 tablespoons olive oil

2 medium onions, chopped

1 red bell pepper, seeded and chopped

1-2 jalapeno peppers, seeded and minced

3 cloves garlic, minced

3 tablespoons chili powder

1 tablespoon oregano

1 bay leaf

2 tablespoons ground cumin

1 14.5 ounce can diced tomatoes

1 14.5 ounce can crushed tomatoes

1 14.5 ounce can beef broth ( a splash of beer never hurt anyone either)

2 14.5-ounce cans black beans, rinsed and drained

Salt and pepper to taste

Garnish: Sour cream, shredded cheese, tortilla chips (Or lately I’ve been topping chili with mini tater tots - so cute and SO yummy!)

In a large heavy pot over medium-high heat combine ground beef and sausage; crumble and cook until browned, about 10 minutes. Drain; reserve meat mixture and set aside. In the same pot heat olive oil over medium high heat; add onions, red bell pepper, jalapeno pepper and garlic; sauté until onions are tender, about 6 minutes.  Stir in chili powder, oregano, bay leaf and cumin; cook about 1 minute or until fragrant.  Stir in tomatoes and beef broth; bring to a boil. Reduce heat; stir in reserved meat mixture. Simmer 20 minutes, stirring occasionally.  Stir in black beans; simmer 15 minutes more.  Season with salt and pepper.  Serve with sour cream, shredded cheese and tortilla chips.