Heat olive oil in heavy large saucepan over medium-high heat. Add Italian sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausage to plate. Add chopped onion to pan and saute 5 minutes. Add chopped bell peppers and chilies and saute 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors. Cut sausage into 1/2-inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper. (Can be prepared 2 day ahead. Cool and refrigerate. Before serving, rewarm over medium heat.) Spoon chili into bowls. Top with sour cream and cilantro and serve. Serves 4. Bon Appetit March 1993
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|Serving Size: 1 Serving (1910g)|
|Recipe Makes: 1|
|Calories from Fat: 550 (25%)|
|Amt Per Serving||% DV|
|Total Fat 61.1g||81 %|
|Saturated Fat 19.9g||100 %|
|Monounsaturated Fat 27.9g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 112.2mg||35 %|
|Sodium 3928.1mg||135 %|
|Potassium 6475.5mg||170 %|
|Total Carbohydrate 312.2g||92 %|
|Dietary Fiber 103g||412 %|
|Sugars, other 209.2g|
|Protein 118.9g||170 %|
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Calories per serving: 2218
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