Venison Sausage and Three-bean Chili

By LeeBoruchow

Currently my favorite chili recipe.

Ingredients

• 2 tbsp extra-virgin oilve oil
• 2 lbs Broken Venison Smoked Sausage, cut into small rounds
• 1 large onion, cut into 1/2" pieces
• 1 large red bell pepper, cut into 1/2" pieces
• 1 large green bell pepper, cut into 1/2" pieces
• 1 tbsp plus 2 tsp chili powder
• 2 tsp ground cumin
• 1 28-oz. can whole peeled tomatoes and their juices, crushed
• 1 15-oz. can cannellini, drained, rinsed
• 1 15 to 16 oz. can black beans, drained, rinsed
• 1 15-1/2-oz. can kidney beans, drained, rinsed
• 1 tbsp balsamic vinegar
• chilli flakes, to taste
• salt, to taste
• cilantro, finely chopped, for garnish

Details

Servings 6

Preparation

Step 1

Heat olive oil in heavy large saucepan over medium-high heat. Add sausage and brown on all sides, turning occasionally, about 8 minutes. Transfer sausage to plate.

Add chopped onion, chilli flakes and peppers to pan and saute 5 minutes. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmmer 15 minutes to blend flavors.

Add sausage to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper.

Spoon chili into bowls. Top with cilantro and serve.