Spicy Italian Sausage Chili Recipes

ITALIAN SAUSAGE CHILI

Steps:

• In a small saucepan, saute the celery, onion and sweet peppers in oil until crisp-tender. Crumble the sausage into a skillet; cook over medium heat until meat is no longer pink; drain. Stir in the tomatoes, kidney beans, water, tomato paste, chilies and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Sprinkle with cheese.

CHEF JOHN'S ITALIAN SAUSAGE CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
• Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
• Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
• Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.

RACHAEL RAY'S SPICY LINGUINI WITH ITALIAN SAUSAGE

Steps:

• Bring a large pot of water to a boil and cook pasta.
• In a large pan, add olive oil using med/high heat. Brown sausage.
• Add diced pepper and diced garlic to sausage mixture. Cook 2 minutes.
• Add tomatoes to sausage mixture. Put a lid on the pan to help the skins of tomatoes burst. Cook about 8 minutes.
• Add arugula to the mixture and stir until it wilts down.
• Drain pasta and mix with sausage mixture.
• You can add about 1/3 cup of cream if you wish, or use some of the pasta water to thin the sauce at this point.
• Add salt and pepper to taste.
• .Enjoy!

SPICY CHILI

Steps:

• In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

ITALIAN SAUSAGE CHILI WITH RICE

Steps:

• Heat oil in a large saucepan over medium heat; stir in bell peppers, onion, celery, and carrots. Cook and stir until crisp tender, about 5 minutes.
• At the same time, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer cooked vegetables and sausage to a Dutch oven. Stir in stewed tomatoes, 6 cups water, black beans, kidney beans, tomato paste, brown rice, chile peppers, chili powder, chipotle peppers in adobo sauce, salt, and pepper. Bring to a boil.
• Reduce heat and simmer, uncovered, until thickened, 1 hour or more. Add more water if too thick.
• Ladle into bowls and sprinkle with Cheddar cheese.

SPICY SAUSAGE & BLACK BEAN CHILI

Steps:

• Remove sausage from casing.
• In dutch oven over medium-high heat, brown meat breaking it up with a wooden spoon as it cooks.
• Drain off all but 2 tsp fat.
• Reduce heat to medium.
• Add chili powder, cumin, oregano, cinnamon, fennel seeds and bay leaves.
• Cook, stirring for 1 minute.
• Add onions, garlic, red peppers, adobo sauce, and chipotle pepper.
• Cook, stirring, for about 8 minutes or until vegetables are softened.
• Stir in diced tomatoes and 2 cups water.
• Bring to boil, reduce heat and cook, covered, for 20 minutes.
• Stir in beans.
• Simmer, uncovered, for another 30 minutes or until sauce is thickened.
• Remove bay leaves.
• Note: you can substitute a jalapeno pepper for the chipotle pepper and hot sauce for the adobo sauce.