Dana's Italian Chili

Yield: 4 Servings

2 lb hot Italian sausage
16 oz can kidney beans (drained)
1 med green bell pepper (diced)
1 1/2 Tbsp chili powder
1/2 tsp garlic powder
1 tsp black pepper
1/2 tsp old bay seasoning
30 oz can hunts ready tomato sauce
1 (salsa)
6 oz can tomato paste
1/2 cup water
1 copious amount Texas Pete
1 hot sauce
1 small onion, Diced
1 small jalapeno pepper

In a large saucepan, dice and brown the Italian sausage with the Old
Bay Seasoning, then pour off the drippings. Dana prefers to remove
the skin from the sausage to keep it from being "tough". Add onion,
green pepper, chili powder, tomato sauce, tomato paste, garlic powder
and water. Cook over low heat for 30 minutes stirring occasionally.
Add kidney beans, jalapeno pepper and Texas Pete (to taste). Simmer
for another 30 minutes. Just before serving do a "once around the
pot" with a good Mexican bottle of beer to make it feel at home. Dana
tells me that the only way to enjoy her chili is with a Mexican beer,
tortilla chips and a little shredded extra sharp cheddar on top.


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