Cooking time:

4 minutes

Preparation time:

10 minutes

Makes:

6 servings

 
Andreas Trauttmansdorff

Ingredients

• 28 oz (796 mL) can diced or whole tomatoes
• 5.5 oz (156 mL) can tomato paste or 2/3 cup (150 mL)
• 5  garlic cloves, minced, or 1 tbsp (15 mL) bottled chopped garlic
• 2  onions, coarsely chopped
• 2 tbsp (30 mL) chili powder
• 1 tsp (5 mL) each ground cinnamon, dried oregano leaves and cayenne
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) allspice (optional)
• 4  hot Italian sausages
• 1 lb (500 g) cubed stewing beef
• 2  green peppers, chopped
• 19 oz (540 mL) can bean medley

A tummy-warming chili is irresistible when the weather turns cold. This one kicks up the heat with Italian sausage and a winning mix of spices, including a hint of cinnamon.

Instructions

• Drain tomatoes. Place in bowl of slow cooker. If using whole tomatoes, break up. Stir in tomato paste, garlic, onions and seasonings. Cut each sausage into 4 or 5 pieces. Stir in along with beef and peppers.
• Cover and cook until beef is very tender, 4 to 6 hours on high or 8 to 10 hours on low. Then rinse and drain beans and stir in. Cover and cook until hot, 5 to 10 minutes. Ladle into bowls and serve with dollops of sour cream, grated cheddar or chopped avocado. Chili will keep well, covered and refrigerated, up to 5 days or freeze up to 3 months.

Freshen Up

Stir in 1 cup (250 mL) chopped fresh coriander or 2 coarsely chopped plum tomatoes along with beans.

Nutrition (per Serving)

protein

33.8 g

fat

22.2 g

carbohydrates

30.2 g

fibre

8.8 g

iron

5.3 mg

calcium

99 mg

sodium

1086 mg

calories

447