Hubby found this recipe in his most recent copy of Esquire Magazine. Readers sent in chili recipes and world-famous chef, Daniel Boulud judged the entries. This chili was the winning entry. It might not be the prettiest chili ever, but the flavor was fantastic! I definitely recommend giving it a try.
1T Vegetable oil
1lb Italian sausage links
1T Olive oil
5oz Pancetta, diced
1 Large yellow onion
6 Cloves garlic, minced
1 Green bell pepper, diced
2C Dry cannellini beans, rinsed
1T Oregano leaves, finely chopped
2t Red pepper flakes
2qts (8C) Chicken stock
S&P to taste
Sour cream, Green onions, leeks – optional for garnish
Film a large stock pot with vegetable oil and place over moderately high heat. Brown sausage on all sides. Reduce heat to low and cook through, 8-10 minutes. Remove sausage from pan and cool. Discard grease.
In the same pan, add olive oil and pancetta. Render pancetta over low heat until crisp, about 7 minutes. Add onion and cook until soft and translucent, 5-6 minutes. Add garlic and saute until golden, about 3 minutes.
Add remaining ingredients, increase heat, and bring to a boil.
Dice reserved sausage and return to chili mixture. Lower heat and simmer until beans are tender (at least 90 minutes), stirring occasionally. Season with salt and pepper to taste. Serve with optional garnishes (we used green onion…it was fabulous)!