½ Pound ground regular or hot sausage
1 Large can crushed tomatoes – tomato sauce is ok, too
1 Regular size can dark red kidney beans
2 Tablespoons chili powder (more or less to taste)
1 Teaspoon black pepper
½ Sweet red pepper or green bell pepper
¼ of a sweet or regular onion
1 Teaspoon butter
Open the can of crushed tomatoes and kidney beans. Drain the kidney beans. Place your large sauce pan over medium heat and pour the crushed tomatoes and ½ can of kidney beans into the pan and cover it. Heat the ingredients until they reach a slow simmer. Turn the heat down if they start to boil.
While the crushed tomatoes and beans are heating up, rinse off the pepper and remove the core and seeds. Dice half the pepper. Peel the onion and dice ¼ of it. Take the second half of the kidney beans and mush them up with a fork and add them to the simmering crushed tomatoes. This thickens the chili sauce.
Preheat frying pan over medium heat for one minute. Coat the bottom of the pan with butter. Saute the peppers and onions until they just start to appear translucent. You want them to still have a little crunch.
Stir the chili powder and black pepper into the crushed tomatoes and beans. Add more or less chili powder according to your own tastes. Stir in the peppers and onions.
Brown and crumble the hot sausage or meat of your choice in the frying pan – should take about ten minutes to cook all the way through – then stir it into the chili. The chili is ready to serve.