Italian Two-Chump Chili

1/8 cup oil – olive or your preference
2 lbs Italian Suasage – chuncked (mild or hot)
10 cloves garlic – crushed, finely chopped
2 white onions – chopped
2 green peppers – chopped
2 red peppers – chopped
3 20oz can Plum Tomatoes – coarsely chopped w/liquid
3 lbs – kidney beans (canned)
3 lbs – Great Northern beans or Cannelloni beans (canned)
1 lbs Garbanzo beans (canned)
1 – 3 oz. Chopped green chilies
1 cup Chili Powder
1/4 cup Italian oregano or Italian Seasonings
Salt and Pepper to Taste

In a large skillet combine oil, sausage, onions, and garlic. Sautee. Just before completed – add the variety of peppers and cook slightly until tender. Set aside.

In a large stockpot, add with 8 cups of water. Add tomatoes, bean variety, gr. chilies, and the sauteed mix. Season with chili, Italian seasoning and salt and pepper to taste. Stir well and bring mixture to a boil. Cover and reduce heat. Allow the mix to simmer for 2 hours. Stirring occasionally. Serve and enjoy plain or with your favorite topping.

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