BLT Chili

By contessawannabe

Ingredients

• 2 tablespoons vegetable oil
• 3 pounds pork sausage, casings removed
• 2 medium onions, cut into 1/4-inch dice
• 1 red bell pepper, cut into 1/4-inch dice
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 tablespoons sweet paprika
• 1 tablespoon cumin seeds
• 1 tablespoon dried oregano
• Two 28-ounce cans diced tomatoes
• Two 16-ounce cans kidney beans, drained
• 1 cup corn kernels
• 4 cups water
• Kosher salt and freshly ground pepper
• Shredded cheddar cheese, sour cream, chopped onion, pickled jalapeños and hot sauce, for serving

Details

Servings 8
Adapted from foodandwine.com

Preparation

Step 1

In an enameled cast-iron casserole, heat the oil. Add the sausage and cook over high heat, breaking it up, until browned, about 15 minutes. Add the onions, bell pepper and garlic; cook over moderately high heat, stirring, until the onion is translucent, 8 minutes. Add the tomato paste and cook for 3 minutes. Add the chili powder, paprika, cumin and oregano and cook for 1 minute. Add the tomatoes, beans, corn and water and cook over moderately low heat, stirring occasionally, until thickened, about 1 hour. Season with salt and pepper. Serve the chili with cheddar, sour cream, onion, jalapeños and hot sauce.