Spicy Chili

 

My husband made a request for chili this week. The weather here is still cold, so chili was a perfect choice. When I make chili, I like to make it spicy. If you don't want your chili spicy, then adjust the chilies that you use in the recipe. I use a combination of jalapeno and habanero (or serrano). I also leave the seeds and ribs in. If you don't want it that spicy, you can remove the seeds and ribs from the chilies, only use jalapeno, or just use a bell pepper. Whatever you like, this recipe is easily adjusted to different spice levels.

In terms of the meat used, I like to use either all spicy sausage or 1 lb. spicy sausage and 1 lb. ground turkey. Again, uses the meat you like. If you do not use spicy sausage and you still want the spice, add a teaspoon of red pepper flakes.

Spicy Chili
2 lbs. Spicy Sausage (or whatever meat you like)
1 onion, chopped
1 jalapeno, diced
1 habanero (or 2 serranos), diced
2 cloves garlic, minced
1 tbs. chili powder
1/2 tsp. cayenne
1 tsp. ground black pepper
1 tsp. salt (or to taste)
1 tsp. dried oregano
1 tsp. white sugar
2 (28 0z) cans crushed tomatoes
1 (14.5 Oz) can diced tomatoes
1 (15 Oz) can black bean, drained and rinsed
1 (15 Oz) can kidney beans, drained and rinsed
1 cup frozen corn
Optional toppings: sour cream, cheddar cheese, green onion, honey (helps add some sweet to the spice), hot sauce, etc.

In a large pot, brown sausage over medium heat until completely cooked. Add onion, peppers, and garlic. Sauté until tender, about 6 minutes.

Add chili powder, cayenne, pepper, salt, oregano, sugar, crushed and diced tomatoes, and bean. Stir to combine.

Simmer chili for 30 minutes over low heat, stir occasionally. Add frozen corn and simmer for another 15 minutes. Top with whatever topping you like. I typically serve this with this corn bread recipe, except I add 1/2 cup of frozen corn to my batter before baking.

Happy Wandering!
Brooke :)