Italian Cassoulet (italian Chili)

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 10 hot italian sausages, casings removed
• 1 large onion, minced (, yellow or whatever)
• 3 green bell peppers, chopped, 1/2 inch chunks
• 2 tablespoons olive oil
• 3 habanero peppers, finely minced
• 12 -15 garlic cloves, minced (1 bulb)
• 12 -15 garlic cloves, chopped (1 bulb)
• 28 ounces whole canned tomatoes, with liquid
• 28 ounces diced tomatoes with juice
• 2 lbs dried navy beans, soaked overnight, partially cooked, drained
• 3 cups chicken broth (r.l. schreiber is best)
• 2 tablespoons cracked dried rosemary

Recipe

• 1 simmer beans about an hour to an hour and a half in plenty of water until almost done. you don't want the beans disintegrating during the next stage of cooking.
• 2 drain and set aside.
• 3 add olive oil to large, heavy pot.
• 4 cook sausage, pepper, onions and coarse garlic until sausage is no longer pink, stirring to break up meat into chunks, about 3/8â€? or so.
• 5 add tomatoes, minced garlic, beans, broth, habaneros and rosemary.
• 6 bring to simmer, cover and simmer an hour or so – until beans are done and rosemary has absorbed enough liquid to be comfortably edible.
• 7 refrigerate for one day.
• 8 then reheat amounts as needed and serve with pugliese and a fine chianti.
• 9 makes about a gallon.