INGREDIENTS:½ cup dry sherry
2 Tbsp. olive oil
10 links Hillshire Farm Jalapeño Sausage, sliced diagonally
4 cups onions, chopped
1 cup celery, chopped
1 ½ cups sweet green pepper, seeded and chopped
1 quart chicken stock
1 quart tomato sauce
½ cup tomato paste
6 cups diced tomatoes
6 cups cooked black beans
2 Tbsp. garlic, minced
1 1/3 Tbsp. cumin
2 2/3 Tbsp. chili powder
1 tsp. dried oregano
½ cup cilantro, chopped
½ cup honey
1 tsp. saltDIRECTIONS:In a large pot, heat sherry and oil over medium heat. Saute sausage until browned. Remove and reserve. Saute onions, celery and peppers until softened. Add remaining ingredients, except Jalapeño Sausage, and bring to a boil. Lower heat. Cover and simmer for one hour. Add Jalapeño Sausage and simmer for another 15 minutes. Chili should be thick. Serve immediately, or cool and refrigerate until ready to use.SERVINGS:24 6-ounce servings (18 cups)PHOTO CREDIT:Photo Credit: HILLSHIRE FARM