- 2 tablespoons olive oil
- 1 pound hot Italian sausage (I prefer chicken)
- 5 ounces pancetta, diced
- 1 large yellow onion, diced
- 6 garlic cloves, minced
- 1 green bell pepper, diced
- 2 cups dry cannellini beans, rinsed (you could use 2 cans of beans instead, which will lower the cooking time to about an hour)
- 1 can corn
- 1 can chopped green chiles
- 2 bay leaves
- 1 tablespoon finely chopped oregano leaves
- 2 teaspoons red pepper flakes
- salt, pepper, white pepper, Montreal steak seasoning to taste
- 2 quarts (8 cups) chicken stock (you only need about 3-4 cups if you use canned beans)
- sour cream
- 1/2 cup scallions, cut into strips
- 1/2 cup fried leeks*
- Take sausage out of its casing if it has any and brown it in a large stock pot over medium-high heat in a drizzle of olive oil. Reduce heat to low and cook through, about 8-10 minutes. Remove sausage from pan and cool.
- In the same pan, add a drizzle of olive oil and pancetta. Render pancetta over low heat until crisp, about 7-9 minutes.
- Add onion and cook until soft and translucent, 5-6 minutes. Add garlic and saute until golden, about 3 minutes.
- Add remaining ingredients and bring to a boil.
- Return sausage to the chili mixture in the pan. Lower heat and simmer until beans are tender, at least 90 minutes (only about 35-45 minutes if canned beans are used).
- Serve each bowl with a dollop of sour cream, some scallion strips, and fried leeks.
- 2 leeks (white parts only) cleaned, trimmed, and cut into fine threads
- 1/4 cup olive oil
- coarse sea salt to taste
- Bring water to a boil and blanch leeks for 5-8 seconds.
- Strain and squeeze excess moisture from leeks, patting dry with paper towels.
- In a large skillet, heat olive oil over high heat until almost smoking. Add leeks and fry until they just start to turn golden brown.
- Drain on paper towels and season with salt.