INGREDIENTS

• 2 TBSP vegetable oil
• 3 LBS pork sausage (no casings)
• 2 medium onions, diced
• 1 red bell pepper, diced
• 8 cloves of garlic, minced
• 1 medium jalapeño pepper, minced
• 1 small can of tomato paste
• 2 TBSP paprika
• 2 TBSP chili powder
• 1 TBSP cinnamon
• 1 TBSP cumin
• 1 TBSP dried oregano
• (2) 28-oz cans of diced tomatoes
• (2) 16-oz cans kidney beans, drained
• 2-3 cups water
• salt and pepper to taste
• shredded cheddar cheese (for topping/garnish)
• sour cream (for topping/garnish)

INSTRUCTIONS

1. In a large pot, heat the oil over medium-high heat.
2. Add the sausage and brown for 13-15 minutes, breaking it up with a wooden spoon.
3. Add 2 of the diced onions, the bell pepper, jalapeño pepper, and the garlic. Cook until the onion is translucent, about 5-7 minutes.
4. Add the tomato paste and stir well to combine.
5. Add the spices (except the salt and pepper) and stir well.
6. Add the tomatoes, beans, and water. Start with 2 cups of water. Add more if you like your chili a bit soupier.
7. Lower the heat to medium-low and cook for about an hour.
8. Season with salt and pepper