Prep 40 mins
Cook 1 hr
Unusual flavor and easy to make...you can also decrease the heat to actually make it edible! Tastes great on a cold winter day with a fresh loaf of crusty bread and a crisp green salad.
- 1 lb hot Italian sausage
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon fennel seed, crushed
- 2 bay leaves
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 sweet red peppers, chopped
- 1 teaspoon adobo sauce
- 1 chipotle pepper, diced
- 1 (28 ounce) can diced tomatoes
- 1 (19 ounce) can black beans, drained and rinsed
- Remove sausage from casing.
- In dutch oven over medium-high heat, brown meat breaking it up with a wooden spoon as it cooks.
- Drain off all but 2 tsp fat.
- Reduce heat to medium.
- Add chili powder, cumin, oregano, cinnamon, fennel seeds and bay leaves.
- Cook, stirring for 1 minute.
- Add onions, garlic, red peppers, adobo sauce, and chipotle pepper.
- Cook, stirring, for about 8 minutes or until vegetables are softened.
- Stir in diced tomatoes and 2 cups water.
- Bring to boil, reduce heat and cook, covered, for 20 minutes.
- Stir in beans.
- Simmer, uncovered, for another 30 minutes or until sauce is thickened.
- Remove bay leaves.
- Note: you can substitute a jalapeno pepper for the chipotle pepper and hot sauce for the adobo sauce.
This had a really lovely taste -- spicy but not too hot and full of Italian flavour. I think it was the cumin that added that extra touch for me. I would add a smaller can of chopped tomatoes though. As it was, I added a bit of rice to soak up the extra liquid because it was still quite soupy even after simmering uncovered for well over 30 minutes.