Matt Fisher's Red Zone Chili

Jan. 30, 2009— -- Add a small amount of rendered bacon fat or oil to large skillet and brown:

1 lb Italian-style pork sausage (sweet or spicy, your choice)

1 large onion, chopped

Once color starts to develop add:

1 celery stalk, diced

2 cloves garlic, chopped

Once the celery and garlic are softened add:

1 cup tomato juice

1 cup chicken broth

1 28-ounce can of whole tomatoes, roughly chopped

2 tablespoons maple syrup

2 teaspoons adobo sauce from canned chipotles

1 teaspoon chili powder

2 teaspoons ground cumin

1 teaspoons of ground sage

1 teaspoon ground black pepper

Simmer for 20 minutes then add:

2 cups cooked kidney beans, rinsed and drained

2 cups cooked black beans, rinsed and drained

Simmer for 15 minutes more and serve.

Note:

Reduce or omit sauce from chipotles if you prefer a less spicy chili. Or, for full on heat, add 1-2 teaspoons of cayenne pepper.

Topping Options:

Minced red onions

Shredded cheddar cheese

Sour cream

Chopped scallions

Pickled jalapeno slices

Hot sauce

Serve With or On:

Corn bread

Cooked rice

Spaghetti