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Comfort Food | |
| 2 Tbsp. vegetable oil 2 1/2 pounds sweet Italian sausage, casings removed 1 large Spanish onion, quartered 4 medium stalks celery 2 medium carrots 2 green bell peppers, seeded and quartered 28-ounce can diced tomatoes 1 cup medium salsa 15-ounce can tomato puree 10-ounce can chili sauce 1 Tbsp. chili powder, more or less to taste 1/2 Tbsp. cumin 1 tsp. white pepper 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. crushed red pepper flakes 3 cloves garlic, minced 1 bay leaf 2 Tbsp. chopped jalapeno peppers Two 15-ounce cans kidney beans, rinsed and drained 15-ounce pinto beans, rinsed and drained | |
| n a large stockpot, heat the oil over medium heat until nearly smoking. Add the sausage and saute until it resembles a coarse crumble, about 10 minutes. Meanwhile, place the onions, celery, carrots and green peppers in a food processor and pulse until very finely diced. Add the vegetables to the sausage and saute another 6 to 8 minutes, or until soft. Add diced tomatoes, salsa, tomato puree and the chili sauce. Stir and bring it to a simmer, then cook 10 minutes. Add the chili powder, cumin, white pepper, oregano, basil, red pepper flakes, garlic, bay leaf and jalapenos. Reduce heat to medium-low and simmer 25 minutes. Add the beans and simmer another 15 minutes. Remove bay leaf before serving. | |
Unrated | |
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