This recipe was introduced to me by a friend’s older brother almost a decade ago. I was staying with them over the holidays and I probably had 5 bowls of this stuff over the two days I was there. I could not get enough. His version was made with venison, but I’ve started using Italian sausage instead for a more accessible dish and the results are de-lish!
The flavor here is pretty different than your classic chili which might throw some folks off at first, but a bite or two later and they’ll be hooked. We typically have no problem making it through a batch, but this dish also freezes well if you’re cooking for a smaller household. Give this tangy recipe a try and I bet it will be a new favorite!
