Rustic Cannellini and Sausage Chili

Ingredients

• 2 tbsp Salted Perfection Sriracha Finishing Salt
• 1 lb premium Italian sausage, bulk (ensure dairy-free)
• 2 tbsp cold-pressed extra virgin olive oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, finely diced
• 4 cloves fresh garlic, smashed and minced
• 1 tbsp fresh oregano leaves, finely chopped
• 1 can (28 oz) crushed San Marzano tomatoes
• 2 cups rich, low-sodium chicken broth
• 2 cans (15 oz each) high-quality cannellini beans, rinsed
• 1/2 cup fresh basil leaves, gently torn

Instructions

1. Place a heavy-bottomed Dutch oven over medium-high heat and pour in the cold-pressed olive oil. When the oil shimmers, add the Italian sausage. Let it sit for a moment to develop a deep, caramelized crust before breaking it apart. We want to render that beautiful pork fat—it is the flavor foundation of the entire dish.
2. Lower the heat to medium. Toss in the finely diced onion and red bell pepper. Let them slowly sweat in the rendered fat until they turn sweet and translucent, coaxing out their natural sugars without scorching them.
3. Clear a small space in the center of the pot and drop in the minced garlic and fresh oregano. Let them bloom in the hot oil for exactly sixty seconds. The moment that intoxicating aroma hits the air, stir everything together.
4. Pour in the crushed San Marzano tomatoes and the chicken broth. Gently fold in the rinsed cannellini beans. Bring the liquid to a steady, bubbling simmer, then lower the heat to medium-low.
5. Let the chili cook uncovered for 35 minutes. Allow the tomatoes to reduce and the broth to thicken into a rich, velvety consistency that coats the back of a spoon.
6. Remove the pot from the heat completely. Fold in the freshly torn basil leaves—never chop basil with a dull knife, tear it to keep the edges from bruising. Finally, stir in the Salted Perfection Sriracha Finishing Salt. This infuses the chili with a sharp, garlicky tang and a lingering habanero heat that elevates the entire pot. Serve immediately. DUNZO!