Texas Style Chili with Spicy Jalapeno Chicken Sausage

     Another excellent recipe from the Al Fresco sausage company, this versatile, chunky chili can be dished up in a bowl or wrapped in a tortilla.  If you're a vegetarian, omit the sausage and add another can of black beans.  In my 10 inch oven, I loaded up the lid with 28 coals and placed 10 in a ring around the bottom.  After 20 minutes I gave it a stir and after 25 more minutes the vegetables were soft and the chili was bubbling away.  The nice thing about this recipe is that you can do all your prep work at home, place everything in a zip lock bag and roast it at your destination.  Please don't add any liquid, you don't need it, the vegetables create their own juices.  I threw in an extra pepper and only used one package of sausage, the jalapeno really gives it a kick.  Loaded with vitamins, low in fat and brimming with flavor, a perfect outdoor dinner.

Texas Style Chili with Spicy Jalapeno Chicken Sausage
1-2 12 oz packages spicy jalapeno chicken sausage, sliced
2 Tblsp olive oil
1/2 cup onion, roughly chopped
1 large green, red and yellow pepper, roughly chopped
3 cloves garlic, chopped
1 15 oz can black beans, rinsed and drained
2-3 Tblsp chili powder
1 tsp cumin
1 tsp oregano
2 bay leaves (optional)

     Lightly oil or spray dutch oven.
     Combine all ingredients in dutch oven.
     Bake at 375 degrees for 45-50 minutes, stirring halfway, or until vegetables are tender.
     Serve in a bowl or wrapped in flour tortilla.
     Top with sour cream and grated cheese.
     Makes 4 servings.

Mix ingredients in dutch oven

Roast at 375 degrees for 45 minutes, stirring halfway

Don't forget to remove the bay leaves.