Need some chillin'?

This is probably one of my favorite chili recipes and mostly because I prefer black beans over typical kidney beans.  This does make for a good make-ahead recipe, but I have never tried to freeze it.

From Colorado Classique

Kielbasa Black Bean Chili

2 T olive oil
1.5 lbs turkey or beef kielbasa cut 1/2 inch pieces
2 C onions chopped
1 red bell pepper chopped
1 green bell pepper chopped
4 cloves garlic chopped
4 15oz cans black beans, drained and rinsed
1 32oz box chicken broth
1 28oz can diced tomatoes (go for the good kind!)
3-4 T chili powder, depending on spice
2 T sugar
2.5 T red wine vinegar
3 bay leave
1.5 T dried oregano
2.5 t ground cumin
1.5 T salt or more for taste
sour cream or green onions for toppings

1. Heat oil and add kielbasa in heavy large pot over medium-high heat.  Saute for 12 minutes or until beginning to brown.
2. Remove meat, drain oil until all but 2 T remain.  Add onions, peppers and garlic.
3. Saute 10 minutes until very well cooked.
4. Add beans, broth, tomatoes (with juice) and all spices and vinegar.
5. Bring to a boil and simmer 30 minutes.
6. Return the meat to the pot and simmer for 30 more minutes.

This makes 12 servings so I usually half it.  I have used leftover smoked pork butt instead of kielbasa and it gives it a great smokey flavor.

Enjoy!