Italian Sausage Chili

By vealam

Ingredients

• 2 Tablespoons chili powder (I prefer Gebhardt's)
• 1 Tablespoon chicken bouillon
• 2 teaspoons paprika
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon fennel seed
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1 pound Johnsonville Ground Italian Sausage
• 1 pound ground chuck
• 1/3 cup all-purpose flour
• 3 cups water
• 1 can (15 oz) tomato sauce
• shredded Parmigiano-Regiano cheese

Details

Servings 6
Adapted from noblepig.com

Preparation

Step 1

In a small bowl, combine the first 12 ingredients and set aside.

In a large skillet over medium high heat, brown the sausage and ground chuck until no longer pink. Remove the meat from the pan with a slotted spoon leaving behind the juices and any accumulated fat. Turn down heat to medium and whisk in the flour with the juices until fully incorporated and without any lumps. Add water, spice mixture and tomato sauce; bring to a boil. Return meat to the pan and simmer for 30 minutes.

Garnish with Parmigiano-Regiano cheese.