These whole wheat sourdough biscuits are easy to make, delicious, and fluffy. Ideal for serving underneath sausage and gravy or as a pot pie topping.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon olive oil
- 1 ¼ pounds hot Italian sausage, casings removed
- 1 ¼ pounds mild Italian sausage, casings removed
- 1 onion, chopped
- salt to taste
- 2 tablespoons ancho chile powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- ½ teaspoon chipotle chile powder
- ½ teaspoon dried oregano
- 2 ½ cups water, or as needed
- 1 cup tomato puree
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Instructions
- Heat olive oil in a large pot over medium-high heat. Cook and stir hot and mild Italian sausage, onion, and a pinch of salt in hot oil until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
- Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, and oregano; sauté until fragrant, about 2 minutes.
- Pour in water and tomato purée; bring to a simmer. Reduce heat to medium-low and cook at a steady simmer until sausage is tender, about 45 minutes. Add more water as needed and skim any fat that floats to the top.
- Stir in beans and bell peppers. Simmer until vegetables are tender, about 30 minutes. Season with salt.
Nutrition Facts
| Calories | 599 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 8 g |
| Protein | 32 g |
| Saturated Fat | 13 g |
| Sodium | 1850 mg |
| Sugars | 5 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
my new favorite chili! I did use 28oz can of diced tomatoes, a small can of tomato paste with water as needed. I added beans in near the end, I opted for 2/3 cup dry navy beans which was about 4 cups cooked ( soaked and then boiled beforehand).
This was just okay for us. I cut the recipe down and only used hot sausage. Didn’t have cannellini beans so used pinto with jalapenos, maybe that’s what threw it off? I’ll try again later because we always have Italian sausage in the house and will up the spices too.
Followed recipe closely but added green chilies instead of hot pepper, 4 cloves of garlic minced, beef stock not water,1 can fire roasted tomatoes and the puree. Delicious
Great chili. I didn’t change a thing.
My husband loves this! The sausage I had was chicken Italian sausage with spinach and I used 1/2 of what was called for; the beans were a can of Peruvian spiced beans; I added 1/2 of a Jalapeno pepper (so it was all hotter than I would have thought). I used Rose’ wine instead of 1/2 of the water. We topped it with sour cream, cheese and avocado. Wonderful!
Very Good, I misread the recipe, and had only half the meat, but it still turned out wonderful.
The best chili. I add corn to it but it’s rock solid as is.
This recipe was delicious and I will definitely make it again! I used turkey Italian sausage with half hot, half sweet. I was also short of the total weight by 1/2 lb and added chopped mushrooms. I switched the tomato puree and water, 2.5 cups of tomato puree and 1 cup water. It was very thick but I like it that way.
I made this for dinner. Everyone at my house enjoyed it, some with rice some without.
Nom Nom Nom. Didn’t find it spicy like some said.
Outstanding recipe. I modified only a little for personal preference. I used the beans I had on hand and way more, I mixed ground beef with sausage, and I only used Chipotle chili powder since I didn’t have Ancho. I also added some roasted chilies from the freezer that I need to use up. It was spicy hot, too hot at first (I think I overdid the powder, plus the green chilies added heat) so I ended up having to dilute the chili by adding more meat, tomatoes, beans, etc. I used tomato puree, but I also added some canned tomatoes for personal preference. Managed to salvage the chili and it ended up outstanding – better than my usual chili. Chef John does it again!
I didn’t follow his recipe to the letter. I used my own variant on it. I made 7 quarts for a pot luck at work. When shift was over. I had 1/4 cup of leavins’ in the slow cooker. Considering, most went home with half or more of, what they made for the potluck. I think it went well. Many are telling me; Make That Chili Again!!
This is a great Italian Chile. I made it exactly as prescribed and I will make it again. The whole family enjoyed it.
My family absolutely loves this! I like it a little less spicy, so I make it with half the amount of hot Italian sausage, and twice the amount of mild Italian sausage. That made it just right for all of us to enjoy! Thanks Chef John!
A delicious twist by using Italian sausage.Husband loved it and I will add it to my favourites along with all the other Chef John recipes. He never disappoints!
A delicious twist by using Italian sausage.Husband loved it and I will add it to my favourites along with all the other Chef John recipes. He never disappoints!
This is by far my favorite chili recipe EVER!!! I COOK
Excellent! Only made a few changes according to what I had on hand. Will be making again for sure!
I made this today and my wife and my neighbor just loved it. I must say it was great will make again. I made a few changes, I used vegetable broth instead of water and used less. I and a half cans De Monte petite diced tomatoes and one can tomato sauce. I used 2 can’s of chick peas instead of cannellini beans. It was great !!!!!!!!!!!!!!!!!!!!
very very good!!
This is one delicious Chile!