It’s Friday night! Pizza is typical in many households, but a pot of spicy chili makes for an easy meal or nacho platter, which everyone can share in front of a movie, hockey game, board game, or whatever else the family gathers to do to ring in the weekend. Set out the pot with cheese buns or biscuits, baked potatoes or nachos, and accompaniments like grated cheese and sour cream. Happy weekend!
Three Bean Sausage Chili
canola or olive oil, for cooking
1 large onion, peeled and chopped
1 red bell pepper, seeded and chopped
3 fresh Italian or chorizo sausages, squeezed out of their casings (about 1 lb.)
3 garlic cloves, crushed
2 Tbsp. chili powder
1-2 tsp. cumin
a few drops of hot pepper sauce or 2 tsp. chopped chiles en adobo
1 – 19 oz. (540 mL) can diced tomatoes, undrained
1 – 19 oz. (540 mL) can kidney beans, drained
1 – 19 oz. (540 mL) can chickpeas, drained
1 – 19 oz. (540 mL) can black beans, drained
1 cup salsa
Salt and pepper to taste
In a large set over medium heat, add a drizzle of oil and sauté the onions for a few minutes, until they soften. Add the red pepper, sausage and garlic and cook, breaking up with a spoon, until the meat is no longer pink.
Add the chili powder, cumin and hot sauce and cook for another minute. Add the tomatoes, beans and salsa and bring the mixture to a simmer. Turn the heat down to low and simmer the chili for about an hour. Keep it covered if it’s thick enough for your taste – if it seems thin, leave the lid off so that the excess liquid can evaporate.
Serve your chili hot, topped with sour cream and grated cheese or atop nachos, or cool it down and then refrigerate it for a day or two before reheating.