Italian Chili

• 2 lb. Italian hot or sweet sausage with fennel
• 2 peppers, sliced (any color)
• 1 or 2 large onions, sliced
• 1 c. celery, sliced
• 3 to 4 cloves garlic, chopped
• 3 cans red kidney beans
• 2 (28 oz.) cans Italian tomatoes
• 2 Tbsp. chili powder
• 1 to 2 Tbsp. cayenne pepper or black
• 1 to 2 tsp. each: oregano, basil and parsley

1. Fully cook sausage, breaking up with spoonfuls, skin off. Drain off fat.
2. In another pan with enough olive oil, saute peppers, onion, celery and garlic until soft, not brown.
3. Add sausage, beans with liquid, tomatoes and seasonings.
4. Heat on "high" to a boil.
5. Lower and simmer 45 minutes (good when you can make ahead, refrigerate and skim fat off the top.
6. Heat slowly, don't let stick to pan).
7. Cook small macaroni like chili mac or ditalini or elbow.
8. Add however much you like hot to hot chili. Pass grated Italian cheese; we use Pecorino Romano.
9. Feeds a crowd!

italian hot or, peppers, onions, celery, garlic, red kidney beans, italian tomatoes, chili powder, cayenne pepper, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129172 (may not work)