This recipe comes to you courtesy of Donna Summer and Em's Dad. We had this chili a few months ago at the in/out-law's abode and I fell in love. It's really freaking delicious! It's made with leftover roasted beef (think pot roast without the veggies and gravy) and has a smoky/spicy/sweet flavor to it, versus just spicy. It also has an Italian kick to it with the sweet Italian sausage, Italian roma tomatoes and oregano.
Given that we just had 8" of snow dumped on us, I don't think winter is completely done with us yet. So set up the crock pot or the dutch oven on your stovetop and get to work on this amazing chili!
Hot Stuff Chili
Serves: A lot...spread it out with cornbread! Nommy.
2 tbls olive oil
1 large white onion, 1/2" dice
1 lb. sweet Italian sausage, removed from casing
2 tsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. crushed red pepper
2 lbs. leftover roasted beef, cut in 1.5" cubes
2 cups drained canned Italian plum tomatoes, crushed
2 cups beef broth
6 tbls. tomato paste
1 tbls. chopped chipotle peppers in adodo sauce (readily available in most grocery stores)
1 tbls. brown sugar
1 red bell peper, 1/2" dice
salt & pepper to taste
Cook the onions until translucent in the oil, approximately 10 minutes. Add Italian sausage and cook until browned, approximately 10 minutes. Stir in remaining ingredients and let simmer for 45 minutes or more. Stir occasionally and taste liberally!
Like I said, spread this out by serving cornbread or on a bed of rice!