- 1 large Spanish Onion
- 2 cans red kidney beans (15 oz each), drained and rinsed under running water
- 2 cans crushed tomatoes (28 oz each)
- 1 can whole tomatoes (28 oz)
- 3 Tbs olive oil
- 3.5 pounds turkey sausage
- Goat cheese if ya got it
- 2 Tbs vinegar
- 1 dash Cinnamon
- 2 Tsp Black pepper,freshly ground
- 2 Tsp Paprika
- 1 dash Nutmeg
- 1 Tbs Cumin
- 3 Tbs Chili powder
- 8-10 cloves of garlic
- Hot pepper flakes to taste
- The hope that one can sleep knowing he's made some fine chili
Remove onions, garlic and oil from heat and place into large pot.
Brown the sausage meat in the still hot pan; the remaining oil in the pan should be enough. Turn up heat to medium high. Do not cover.
Depending on your tolerance for fat, you can drain the juices periodically as the sausage cooks.
Open the cans of tomatoes and beans and put them into pot with the onions, garlic and oil and turn on heat to high. Remember to hand crush the whole tomatoes. You should de-seed them because the seeds tend to be bitter; I just leave them in because I'm too tired.
After sausage has sufficiently browned, place into pot.
Mix in seasonings with hot pepper flakes to taste.
You will note that there is NO SALT added - the sausages and tomatoes will provide enough salt. If you need more salt, add it ad hoc and consider checking your blood pressure.
Wait. Chili takes time. I read old emails from ex-girlfriends but to each their own.
One hour later, you have chili.
Two hours later, you have better chili.
Remember to turn off fire; it will continue to cook a bit without heat. I leave it out to cook more but that's just me. When you wake up the next morning it'll be even better.
Good with sour cream or thickened yogurt; excellent with goat cheese.
Enjoy it as the sun rises.