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Saturday, October 20, 2007

Ciao Bella Chili

It's fall. Well, for most of us. It's still pretty warm here in Phx. I have been dreaming of cold weather and the need to bundle up and have a cozy bowl this, my favorite "chili." I am making it for dinner tonight. It's not really chili in the traditional sense but trust me it's awesome! Every year my husband takes our employees on a paint balling / fishing / camping trip and I make a huge batch for them to eat the first night they arrive. They've all given rave reviews of this one so I am hoping you'll like it too. I got this recipe from my dad's lovely wife Jan (Nanna Janna as the kids call her)but I am not sure where she got it from. It's a crock pot recipe which adds to the ease!

1- 1/2 lbs Italian sausage ( Mild/Sweet or Hot- I use Mild 'cause our kids are wimps!)
1- 28 oz + 1- 14.5 oz can diced tomatoes
2- 14.5 oz can of Garbanzo Beans (or Chick Peas depending on where you come from)
1 Tbs minced garlic
1- bay leaf ( I LOVE bay so I use 2)
1/2 tsp Crushed red pepper flakes
2- cups low sodium chicken broth

1) Pierce sausage w/ a knife and place in a Med stock pot. Cover with H2O and bring to a boil over Med-high heat approx. 10 min.

2) While sausage is boiling add all other ingredients to your crock pot.

3)Remove sausage from H2O allow to cool. slice each link in half lengthwise and then cut into bite size half moon shapes. Add to slow cooker.

4) Cover and cook on low for 8 hrs. Remove bay leaf before serving. Makes six servings.

I have found that the chili tastes even better if it's chilled over night. Then you can skim off any grease before reheating.