I have to admit it – I don’t like chili very much.  However, this recipe, enhanced with spicy Italian sausage and corn, is pretty good, esp. with a dollop of sour cream on top.

Ingredients

Part 1: The Beans

• 2 c Peruano (a,k.a. Peruvian or Mayocoba) white beans (can substitute Pinto beans)
• 1/2 onion whole
• 2 garlic cloves, whole
• 8 cup water
• 1 T salt (add at end)

Part 2: The Base

• 1.5 lb ground beef (or turkey)
• 1 lg garlic clove, minced
• 1 med onion chopped
• 1 jalapeño, raw chopped
• 4 lg spicy Italian sausages, skinned

Part 3: Additions

• 28 oz. canned peeled tomatoes (mashed or chopped a little)
• 15 oz. canned corn (drained)
• 1 T chili powder
• 1 T instant coffee (optional, adds depth)
• 1 t paprika (smoked if you prefer)
• 1 t black pepper
• 1 t oregano
• 1/2 t basil
• 1/2 t salt
• 1/4 t cumin

Instructions

1. Boil the beans in 8c of water for 2h with onion and garlic cloves. Add 1T salt when done boiling and let sit 10 min
2. Brown the Base ingredients in a deep sauté pan (big enough for all the chili) in olive/avocado oil
3. Add the beans (with liquid) and the Additional items listed above, and let simmer for at least 30 min.
4. Serve in bowls using sour cream, shredded cheese, and/or chopped raw onions as garnish.