SuperBowl chili recipe from Andiamo

This recipe comes courtesy of Andiamo Chef James Oppat. For more information on the restaurant, visit
Italian Sausage Super Bowl Chili
Yield          2½ gal                           
1 fl oz Italian cooking drum oil
5 clove peeled garlic (minced)
1 lb Spanish diced onion (diced)
1½  oz chili powder spice
1 tbl cumin ground spice
4 oz green bell pepper (diced)
4 oz red bell pepper (diced)
4 lb Italian Sausage (Bulk, No Casing)
to taste iodized salt
to taste table black pepper
3 oz high gluten flour
7 can diced tomatoes (14.5 ounce)
5 can kidney beans (drained until dry)
½  gal water
1 fl oz worcestershire sauce
to taste tabasco sauce
1 oz brown sugar
Heat the oil and saute with the garlic and dry spices until just golden
Add the onions and peppers and saute until al dente
Add the ground sausage, salt and pepper, cook through
Sift in the flour over the meat to make a roux and cook for three minutes
Add the tomato strips, beef base, worcestershire, Tabasco and brown sugar
Using some of the water, puree 2 cans of beans into water and add to the pot for thickening
Add the remaining drained beans to the kettle
Allow to simmer for at least 30 minutes until proper consistency is reached
Adjust the seasonings
Properly label, rapid cool and store for later use
Prepared by Chef James Oppat
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