Blt Chili

Ingredients

1. 2 tablespoons vegetable oil
2. 3 pounds pork sausage, casings removed
3. 2 medium onions, cut into 1/4-inch dice
4. 1 red bell pepper, cut into 1/4-inch dice
5. 6 garlic cloves, minced
6. 2 tablespoons tomato paste
7. 2 tablespoons chili powder
8. 2 tablespoons sweet paprika
9. 1 tablespoon cumin seeds
10. 1 tablespoon dried oregano
11. Two 28-ounce cans diced tomatoes
12. Two 16-ounce cans kidney beans, drained
13. 1 cup corn kernels
14. 4 cups water
15. Kosher salt and freshly ground pepper
16. Shredded cheddar cheese, sour cream, chopped onion, pickled jalapeños and hot sauce, for serving

1. In an enameled cast-iron casserole, heat the oil. Add the sausage and cook over high heat, breaking it up, until browned, about 15 minutes. Add the onions, bell pepper and garlic; cook over moderately high heat, stirring, until the onion is translucent, 8 minutes. Add the tomato paste and cook for 3 minutes. Add the chili powder, paprika, cumin and oregano and cook for 1 minute. Add the tomatoes, beans, corn and water and cook over moderately low heat, stirring occasionally, until thickened, about 1 hour. Season with salt and pepper. Serve the chili with cheddar, sour cream, onion, jalapeños and hot sauce.