1 Grill or pan fry in 3 Tbsp.Olive Oil Italian sausage, low and slow until thoroughly cooked. If you pan fry, pierce the sausage as it cooks and when done, spoon a couple of Tbsps of the oil into the pot for flavor. After the sausage has cooled, cut into half moon slices and set aside.
2 While sausage is frying, In a soup kettle or 10qt Sauce pot, sauté the onion, celery, sweet peppers in oil until tender. Add the minced garlic the last minute of sautéing. [careful not to burn the garlic]
3 Add sausage and the remaining ingredients; bring to a boil.
4 Reduce heat; cover and simmer on low for 30-40 minutes or until flavors are blended.
5 For best flavor, let Chilli fully cool, refrigerate and serve the next day. The flavors will mix and mingle a lot better! Some dishes taste better the next day, this is one of them.
6. Serve topped with fresh grated Pecorino-Romano cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 92 (79%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 5mg||0 %|
|Potassium 146.1mg||4 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 5.1g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 117
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