2 links Italian sausage, sliced
2 links fresh chorizo sausage, casing removed
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2 links your favorite other sausage (bratwurst, Polish, etc.), sliced
1 tablespoon olive oil
2 cups chopped onion
2 cups chopped celery
1 green pepper seeded and chopped
4 cans (14.5 ounces each) diced tomatoes
1 can (15 ounces) black beans drained
1 teaspoon chili powder
1 teaspoon red pepper flakes
1 tablespoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon adobo seasoning
1 teaspoon minced garlic
In a large skillet over medium-high heat, brown sausages 5-8 minutes. Remove meat to a plate lined with a paper towel; set aside.
Heat olive oil over medium-high heat in a large stock pot; add onion, green pepper and celery in the stock pot and cook 3-5 minutes. Add remaining ingredients and cooked sausages; stir to combine. Cover and simmer for 20 minutes.
Serves six to 10.
Cook's note: The bulk chorizo makes the chili a good fall dish. For those with a less hearty appetite, you can skip using the two other sausages.