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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Chili Meets taco soup. Tasty treat for a rainy day! Ingredients:
2 tablespoons canola oil |
2 medium onions |
10 garlic cloves |
1 jalapeno (2 or 3 if you like it spicier) |
3 bell peppers (i like to use different colors) |
2 poblano chiles (or 4-6 ounces canned green chiles) |
1 lb italian turkey sausage, casings removed |
2 tablespoons all-purpose flour |
2 tablespoons chili powder |
1 tablespoon kosher salt |
1 tablespoon black pepper |
2 teaspoons paprika |
2 teaspoons cumin |
14 ounces crushed tomatoes, canned |
1 cup beef broth |
Directions:
1. Chop all the vegetables into a very fine dice.
2. Add the oil to a large pot on medium heat.
3. Add the onions first and give them a five minute head start, followed by the garlic and all the peppers. Cook until soft, then add the sausage. Stir vigorously in order to get the sausage well dispersed into fine bits.
4. When the sausage is browned, add the flour and seasings, mix well. Let cook for another minute, then add the beef broth and crushed tomatoes. Worcestershire and hot sauce are optional at this point.
5. Bring to a simmer, then turn to medium low heat and cover. Stew for 1-2 hours, then adjust seasoning as needed.
6. For assembly, fill a bowl with tortilla chips and ladel the chili over them, Top with cheese, sour cream (I use plain yogurt), onions, guacamole - or whatever you want!
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