Ingredients:

Makes 5 to 8 Servings

2 tablespoons of cooking oil
2 lbs of spicy Italian pork sausages. Remove the skin and break into 1 inch pieces.
1 large white onion, cut up into pieces
1 cup of water
1 minced red chili pepper
2 teaspoons of chili powder
1 tablespoon paprika powder
5 minced garlic cloves
2 teaspoons ground cumin
2 - 14 oz cans of diced tomatoes
1 - 14 oz can of pinto beans. Drain the water out.
1 - 14 oz can of cannellini beans.
1 - 14 oz can of kidney beans. Drain the water out.
Add salt and freshly ground pepper to taste
Serve with shredded cheddar cheese and sour cream, chopped shallots, and chopped coriander.

Preparation:

Heat the cooking oil in a large pot or frying pan. Add the onions and the garlic and could until light yellow brown. Add the steak and cook at a moderate temperature for about five minutes until browned. Remove the steak and place on a plate. Add the sausage meat to the pan and cook for about 3 minutes until browned breaking up the sausage meat with a fork.

Add the steak back into the cooking vessel.

Add the chili, paprika, cumin and any excess meat juice. Stir for about 1 minute until. Add the diced tomatoes and the juice from the can and one cup of water. Cover the pan and simmer on low heat for about one hour.

Add the beans to the chili and cook at low heat for about 10 minutes until the juices thicken. Add salt to taste. Serve the chili in deep bowls topped with cheese, shallots, coriander and sour cream.