ITALIAN CHILI (for six to eight)

2 tablespoons peanut oil

1 cup chopped onion

1 cup chopped fennel bulb

1 fresh red chili pepper, minced and seeded (about 1-1/2 teaspoons)

1 pound hot Italian sausages, halved lengthwise and cut into 1 inch pieces

1-1/2 pounds skinless, boneless chicken thighs, rinsed, patted dry and cut into 1 inch chunks

1-3/4 cups unsalted canned chicken broth

1 cup crushed tomatoes in puree

¼ cup tomato paste

 1 tablespoon balsamic vinegar

1 tablespoon dried oregano

1 tablespoon ground cumin

1-1/2 cups fresh or frozen (thawed) corn kernels (2 to 3 cobs)

4 ripe plum tomatoes, halved, seeded and coarsely chopped

¼ cup fresh basil leaves

sour cream, for garnish

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1.   Heat the oil in a Dutch oven.  Add the onion, fennel and chile and cook, stirring, over medium heat for 5 minutes.  Then add the sausages and cook another 10 minutes, stirring occasionally.

2.   Add the chicken pieces and cook, stirring, 10 minutes.

3.   Tilt the pan and spoon off all but 2 tablespoons fat.  Stir the stock, crushed tomatoes, tomato paste vinegar, oregano and cumin into the pot.  Bring to a boil, reduce the heat and simmer, partially covered, for 30 minutes.

4.  Stir in the corn, chopped tomatoes and basil.  Cook 5 minutes.  Top each serving with a dollop of sour cream.

from Julee Rosso and Sheila Lukins, The New Basics Cookbook