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posted: 11/7/2012 5:36 AM

Three-Sausage Chili

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  • Sausage aficionado Kent Kleiva of Palatine uses three varities of sausage in his chili.

       Sausage aficionado Kent Kleiva of Palatine uses three varities of sausage in his chili.
    Bill Zars | Staff Photographer

  • Sausage aficionado Kent Kleiva of Palatine uses three varities of sausage in his chili.

       Sausage aficionado Kent Kleiva of Palatine uses three varities of sausage in his chili.
    Bill Zars | Staff Photographer

 

2 links Italian sausage, sliced

2 links fresh chorizo sausage, casing removed

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.

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