Because how can you make an awesome chili even better?  Throw some sausage in it.

This is based on a recipe that originally appeared in the February 2005 issue of Bon Appetit.  It’s a super-thick, hearty chili that is fantastic for cold weather gatherings (snow shoveling party, anyone?), or just make a huge pot and freeze individual portions for yourself.  The ingredient list and prepwork involved is quite simple.  The key to this chili is cooking the vegetables in the sausage drippings and then giving it a long, slow simmer.  If time permits, make it a day ahead of time – it’s worth the wait.

Serves 6 to 8

2 tablespoons or more olive oil

1 ½  lbs. turkey or beef kielbasa, halved lengthwise then cut in to ½ – inch pieces

1 large onion, chopped

1 red bell pepper, coarsely chopped

1 green bell pepper, coarsely chopped

4 large garlic cloves, chopped

4 15 oz cans beans, drained

2 cups chicken or vegetable broth or water

1 14 oz can diced tomatoes in juices

3 tablespoons chili powder

2 tablespoons sugar

2 tablespoons red wine vinegar

1 generous splash dry red wine (optional)

3 small bay leaves

1 tablespoon dried oregano

2 teaspoons ground cumin

Heat 2 tablespoons olive oil in a large pot over medium-high heat.  Add kielbasa; sauté until beginning to brown, 10 to 12 minutes.  Using a slotted spoon, transfer kielbasa to a bowl.  If necessary, add enough oil to the pot to measure 2 tablespoons, or discard all but 2 tablespoons of drippings.  Add onions, both bell peppers, and garlic.  Saute until beginning to brown, about 10 minutes.  Add beans, broth or water, tomatoes with juice, chili powder, sugar, vinegar, bay leaves, oregano, cumin, and red wine, if using.  Bring chili to a boil, stirring occasionally.  Reduce heat to medium-low, cover, and simmer 45 minutes.  Return kielbasa to the pot.  Reduce heat to low.  Simmer, uncovered, until chili is thick, stirring occasionally, for about 30 minutes.  Season with salt and pepper.

            This particular recipe is incredibly easy to modify.  The original version calls for all black beans, but I prefer to use one can each of black, red kidney, great northern, and pinto beans.  Black-eyed peas also work.  I adore kielbasa but I’ve also experimented with fresh chorizo and hot Italian sausage.  Just remove sausage from its casings, add to the olive oil, break up the meat, and cook until meat is no longer pink.  Feel free to modify the amount of seasonings to suit your taste – I’m pretty heavy-handed with a spice jar and always end up with more chili powder and cumin than called for in the recipe.

            This version is fairly mild.  If you want your chili with some more heat, there are plenty of ways to do that.  Try adding some diced chilis in with the vegetables (if you’re using kielbasa, throw in some chopped chipotles.  They intensify the smoky flavor of the meat.).  Another option would be to add red pepper flakes or a hit of cayenne to taste to the beans and broth.  You could also wait until serving time and flavor individual portions with Tabasco sauce.  Or try all of the above together if you’re feeling particularly evil.

            Try a variety of toppings – sour cream and black olives are great, especially with a chorizo chili – or maybe you’d like some fresh green onions instead.  And just like bacon, shredded cheese makes everything better (come to think of it, crispy bacon bits would be amazing too). This chili is a full meal by itself, but you could pair it with a simple green salad tossed with balsamic vinaigrette, crusty Italian bread, and a glass of full-bodied dry red wine.  Or if you don’t feel like being that classy (I usually don’t), serve with a handful of corn chips and a dark ale and watch your sporting event of choice.  However you do it, I promise you’ll end up full and happy.  Enjoy!