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Italian Sausage and Pepper Chili on a plate
Andre Lewis

Italian Sausage and Pepper Chili

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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 1/2 lbs bulk mild Italian sausage
  • 1 1/2 cups diced yellow onion
  • 2 red bell peppers cut into 3/4-inch pieces
  • 2 green bell peppers cut into 3/4-inch pieces
  • 4 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp fennel seeds lightly crushed
  • 28 oz canned crushed tomatoes
  • 15 oz canned tomato sauce
  • 30 oz canned kidney beans drained and rinsed
  • 1 1/2 cups low-sodium chicken broth
  • 1 tsp kosher salt

Method
 

  1. Brown the sausage and onion in a large skillet over medium-high heat for 9 to 10 minutes, crumbling the meat until it reaches 160°F.
  2. Drain the fat, add half the bell peppers, the garlic, chili powder and fennel, and cook for 2 minutes.
  3. Transfer the mixture to a 7-quart crockpot and stir in the tomatoes, tomato sauce, kidney beans, broth and salt.
  4. Cover and cook on low for 4 hours, stir in the remaining peppers, and cook for 2 more hours until those pieces are just tender.
  5. Rest uncovered for 15 minutes and skim any orange fat from the surface before serving.