I love chili! Probably partly because I like spicy food and I put a lot of kick into my chili. In our house, when Joanie and I were kids, chili was a staple and it was always homemade. Sometimes we would even make moose chili but that’s a whole other blog!
Over the years I’ve tried many different chili styles adding this or that, making it spicy or mild, or trying different meat or beans. I even made it cheesy a time or two, which essentially turned out to be a chili dip that went perfectly with nacho cheese Doritos! I finally perfected this chili on a crisp autumn evening up at our cabin in the mountains. I also recently used it to win a chili cook-off! One thing I would change in this recipe is I would fire roast all of the peppers to bring out all of the flavors in the different varieties. This one is a little spicy, fair warning. If you don’t want as much spice, omit the cayenne pepper and jalapeno. ~Janna
1 lb sweet Italian pork sausage
10-12oz of pearl onions, whole (or 1 medium yellow onion roughly chopped)
1 red or green bell pepper, diced
2 Serrano peppers, diced
2 jalapeno peppers, diced
2 poblano peppers, diced
12 oz bottle of beer
2 cans 15oz tomato sauce
1 can 12oz tomato paste
1 can, 14.5oz fire roasted diced tomatoes
2 cans 15.25oz each of dark kidney beans, drained but not rinsed
1 Tbs Chili powder
2 tsp garlic powder
2 Tbs Worcestershire sauce
1/2 Tbs sugar
salt to taste
Brown pork in a skillet on med/high heat.
In large stock pot, sauté onions and all peppers. Once tender, (about 5-7 minutes) add the bottle of beer and stir a couple of minutes.
Add the tomato paste, tomato sauce, diced tomatoes and beans, stir to combine and bring back to a simmer.