Drizzle in the Forecast, Chili in the Kitchen

Once fall hits and the weather stays on the cooler side for extended periods I start feeling like making warm spicy recipes. When the forecast is for overcast and possible drizzle nothing sounds better than a nice chili simmering on the stove. I have made the following recipe since it was published in Bon Appetit in 1993.

Red, White and Black Chili

Bon Appétit | March 1993

Yield: Serves 4

Ingredients

1 tablespoon olive oil

1 1/4 pounds Italian sausages (turkey or pork)

1 large onion, cut into 1/2-inch pieces

1 large red bell pepper, cut into 1/2-inch pieces

1 large green bell pepper, cut into 1/2-inch pieces

2 jalapeño chilies, seeded, chopped

1 tablespoon plus 2 teaspoons chili powder

2 teaspoons ground cumin

1 1/2 28-ounce cans crushed tomatoes in puree

1 15 1/4-ounce kidney beans, drained, rinsed

1 15-ounce can cannellini (white kidney beans), drained, rinsed

1 15- to 16-ounce can black beans, drained, rinsed

1 tablespoon balsamic vinegar or red wine vinegar

Sour cream

Chopped fresh cilantro

Preparation

Heat olive oil in heavy large saucepan over medium-high heat. Add Italian sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausage to plate. Add chopped onion to pan and sauté 5 minutes. Add chopped bell peppers and chilies and sauté 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors. Cut sausage into 1/2-inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper. (Can be prepared 2 day ahead. Cool and refrigerate. Before serving, rewarm over medium heat.)

Spoon chili into bowls. Top with sour cream and cilantro and serve.