Italian Sausage and Peppers Recipe — Eatwell101
Cook beef with salt and pepper in a large skillet over medium heat until cooked through. Drain drippings and add to a 6 quart crock pot. Add remaining ingredients. Stir to combine. Cook on high 4-5 hours or low 6-8 hours.
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Directions. Heat olive oil in a large pot over medium-high heat. Cook and stir hot and mild Italian sausage, onion, and a pinch of salt in hot oil until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, and oregano; sauté.
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Add to the stock pot. To the stock pot, add in the drained beans, diced tomatoes, tomato paste, and beef stock. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
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Directions. In a small bowl, combine the first 12 ingredients and set aside. In a large skillet over medium high heat, brown the sausage and ground chuck until no longer pink. Remove the meat from the pan with a slotted spoon leaving behind the juices and any accumulated fat. Turn down heat to medium and whisk in the flour with the juices until.
This is no ordinary chili recipe! Italian Sausage and White Bean Chili
Instructions. In a large (4-quart) saucepan over medium high heat, add beef, jalapeno and salt. Cooked until lightly browned, break beef up with a wooden spoon as it cooks. Add sausage, tomatoes, beans, and crushed red pepper flakes (to taste - less for mild, more for hot). Stir.
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Add in the beer and the onion-pepper mixture to the beef and simmer for 2 minutes. Add tomatoes and tomato paste. Stir well. Add in the beans, chili powder, salt, pepper, sugar and Worcestershire sauce and stir well. Let the chili come to a bubble, stirring often. Continue cooking on low heat for 20-30 minutes, stirring often.
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Add onions, garlic and bell peppers to the meat mixture and cook until meat is no longer pink. Drain grease and add meat mixture to a large dutch oven or saucepan. Sprinkle with seasoning, salt and pepper. Stir. Add the remaining ingredients to the saucepan and cook over low flame for about an hour. Once the chili is done, spoon into serving.
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Add in 1 1/2 cans of beans, reserving 1/2 can. With the reserved 1/2 can mash with potato masher. Add mashed beans to chili. Continue to simmer until all the vegetables are soft and the chili has thickened somewhat. (about 45 minutes) Test again for additional salt and pepper. Remove rosemary sprig, if used.
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Remove from pan and drain on paper towel. Heat oil in pan and add in onions and garlic and cook until soft (about 5 minutes) Add in ground chuck and cook until meat is browned. Add meat and sausage into crock pot. Add in peppers, canned tomatoes, tomato sauce, beef broth, tomato paste, spices and 1 cup fresh parsley. Stir.
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Brown ground beef and sausage in skillet and drain. Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper and celery and sauté briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender.
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Add the peppers and onions and continue to cook until the onions are soft and translucent. Add the minced garlic and saute 30 seconds longer, about 10-12 minutes total. Add the diced tomatoes, chili beans, tomato sauce, chili powder, and cumin. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally.
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Either option gives you the best Italian sausage chili! Slow cooker - Cook the sausage separately in a pan with onions, and minced garlic. Place the other ingredients into the slow cooker with the sauteed sausage. Cook on low for 4 to 6 hours or on high for 3 to 4 hours. Stirring occasionally.
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While the mushrooms and sausage are cooking, add a tablespoon of oil to a large pot over medium-high heat. Add the onion and cook until it is golden, about 5 minutes. Add the garlic and ground beef to the pot and cook until the meat is no longer pink. Add the bell peppers and celery and cook for 5 minutes.
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Remove the browned sausage to a bowl and add the onions. Saute the onions until slightly browned, about 5 minutes or so. Add the minced garlic and saute for one minute. Add the chili powder, smoked paprika, cumin, and oregano. Saute for another minute or so to bloom the spices. Add the salt and pepper, followed by the tomato sauce.
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Add white onion to dutch oven and cook 2 minutes. Then add in ground beef and Italian sausage and saute until fully cooked through, breaking up chunks of meat. Stir in minced garlic and cook an additional minute. Add in beans, tomato, ketchup, brown sugar, worcestershire, and dijon. Mix until well combined.
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In a large saucepan, saute sausage and peppers in oil until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, beans, chili sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until heated through. Serve with sour cream if desired.
