📖 Instructions

1. Prep the sausage: Remove the sausage from its casing (if applicable). In a large pot or Dutch oven, brown the sausage over medium-high heat, breaking it up with a wooden spoon or spatula. Cook until it's no longer pink and slightly crispy. This usually takes about 7-10 minutes. Once browned, remove the sausage from the pot and set aside, leaving any rendered fat in the pot.
2. Sauté the aromatics: Add the chopped onion and garlic to the pot with the sausage drippings. Cook over medium heat until the onion is softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. You want them to be fragrant and slightly golden.
3. Add the peppers: If using bell peppers, add them to the pot along with the onions and garlic. Cook for another 3-5 minutes, until the peppers are slightly softened. This step adds a nice sweetness and texture to the chili.
4. Incorporate the spices: Stir in the chili powder, cumin, smoked paprika, oregano, and optional cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their flavors. This step is crucial for adding depth and complexity to the chili.
5. Deglaze the pot: Pour in the crushed tomatoes and diced tomatoes (with their juices). Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits add a ton of flavor, so don't skip this step!
6. Add the beans and broth: Stir in the drained and rinsed cranberry beans, chicken or vegetable broth, and bay leaf (if using). Bring the mixture to a simmer.
7. Simmer and develop flavor: Return the browned sausage to the pot. Reduce the heat to low, cover the pot, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together. Trust me, it's worth the wait!
8. Adjust seasoning: After simmering, taste the chili and adjust the seasoning as needed. Add salt and black pepper to taste. You might also want to add a splash of apple cider vinegar or a squeeze of lime juice for brightness.
9. Serve and garnish: Remove the bay leaf before serving. Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream or Greek yogurt, chopped green onions, fresh cilantro, or a dollop of guacamole.