Italian Sausage Chili
Chili powder does the heavy lifting here, so be generous with it, and the tomato paste goes in a spoonful at a time until the pot is exactly as thick as you want.
Brown the sausage in a large pot over medium-high heat, breaking it up as it cooks, until no pink remains and some bits have crisped. Drain off the grease and set the meat aside.
Chop the onion, jalapeño, bell pepper and carrots. Cook them in the same pot over medium heat, stirring now and then, until the carrots have softened; they're the slowest, so they set the pace.
Return the sausage to the pot and add the tomatoes with their juice, the drained beans and the water.
Bring it to a simmer, then turn the heat to low. Stir in the tomato paste a spoonful at a time until the chili is as thick as you like it. You may not need the whole can.
Season with the spices, chili powder first and generously, since it carries the flavor. Taste, adjust, and taste again.
Let it simmer gently for 45 minutes to 1 hour, stirring now and then, before serving. It keeps improving overnight, so leftovers are no hardship.
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