Black Bean & Sausage Chili

Yield: Yield: 3.5 gallons


2 lb Chef Signature Sausage Link (SKU: 3050), cut into bite size cubes
2 Tbsp. corn oil
2.5 cup Spanish onion, small dice
1 cup green bell pepper, seeded and small dice
4 garlic cloves, minced
1  can black beans, rinsed and drained
1  can diced tomatoes with hot peppers, not drained
2 cups chicken stock
4 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. ground red pepper or dried red pepper flakes
1 tsp. sea salt or kosher salt
1 tsp. ground pepper or to taste
garnish with sour cream, chopped cilantro, sliced green onions

4 ea lb Chef Master PA Dutch Sausage Links (SKU: 3124), left whole and roasted

8 Russet potatoes

1 white onion

1 clove garlic, smashed

Kosher salt or sea salt to taste

Freshly ground white pepper to taste

1/8 tsp. freshly grated nutmeg

3 eggs

2 Tbsp. potato starch

Extra-virgin olive oil

2 Tbsp. apple sauce

2 Tbsp. sour cream



Heat oil in a large heavy saucepan or Dutch oven over medium high heat. Add onion, green pepper and chorizo. Cook until sausage is done, stirring to crumble. Drain well. Return chorizo mixture to pan. Add the remaining ingredients. Bring to a boil, reduce heat and simmer for 20 to 30 minutes or until thickened, stirring occasionally. If you like a thicker chili, mash some of the black beans before adding the beans to the meat mixture. Ladle into soup bowls and add toppings of choice.