Italian Chili

Name: Italian Chili
Yield: 6 to 8 portions
Ingredients: Sour cream, for garnish; 4 ripe plum tomatoes, halved, seeded, and coarsely chopped; ¼ cup chopped fresh basil leaves; 1½ cups fresh or frozen (thawed) corn kernels (2 to 3 cobs); 1½ cups fresh or frozen (thawed) corn kernels (2 to 3 cobs); 1 tablespoon dried oregano; 1 tablespoon ground cumin; 1 cup Chopped onion; 2 tablespoons peanut oil; 1 cup crushed tomatoes in purée; 1¾ cups Berta’s Chicken Stock or canned broth; 1 tablespoon balsamic vinegar; ¼ cup tomato paste; 1 fresh red chile pepper, seeded and minced (about 1½ teaspoons); 1 cup chopped fennel bulb; 1¾ cups Berta’s Chicken Stock or canned broth; 1 pound hot Italian sausages, halved lengthwise and cut into 1 inch pieces

Preparation info

6 to 8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This chili borrows a few Italian flavors.

Ingredients

2 tablespoons peanut oil
1 cup Chopped onion
1 cup

Main course
Spicy

Method

Heat the oil in a dutch oven. Add the onion, fennel, and chile, and cook, stirring, over medium heat, 5 minutes. Then add the sausages, and cook another 10 minutes, stirring occasionally.
Add the chicken pieces and cook, stirring, 10 minutes.
Tilt the pan, and spoon off all but 2