In a large pot cook the garlic in the olive oil until it is golden. Then add the broth, spices, tomatoes, tomato juice, and vinegar. Stir well and bring to a boil.
When the Italian sausage is browned, place it over some folded paper towels to drain off some of the grease. Add the sausage and the cans of beans (no need to drain the beans) to the pot. Let the chili simmer for about half an hour. Lastly add the cream cheese and stir in until completely dissolved.
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Email Recipe
Italian Sausage Chili
Serves 6
Ingredients:
1 lb Bianchini’s Italian sausage
2 tbsp olive oil
5 garlic cloves, minced
1 can chicken broth
1 tbsp chili powder
1 tbsp paprika
2 tsp oregano
2 tsp cumin
1 tsp parsley
Salt and pepper to taste
2 cans diced tomatoes lightly blended
1 can tomato juice
2 tbsp red wine vinegar
1 can black beans
1 can pinto beans
1 can kidney beans
4 oz cream cheese
Directions:
Brown the Italian sausage in a frying pan.
In a large pot cook the garlic in the olive oil until it is golden. Then add the broth, spices, tomatoes, tomato juice, and vinegar. Stir well and bring to a boil.
When the Italian sausage is browned, place it over some folded paper towels to drain off some of the grease. Add the sausage and the cans of beans (no need to drain the beans) to the pot. Let the chili simmer for about half an hour. Lastly add the cream cheese and stir in until completely dissolved.
Serve with Bianchini’s cornbread.
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