Blanco Pancetta Chili

Directions

1. 1 cup of Heavy Cream
2. 1 cup of Black box Pinot Grigio

• 1 Sweet Onion-diced

1. 1 Bell pepper- diced
2. 1 cup of chicken broth
3. 1 can of Cannellini Beans

• 1 can of Navy Beans
• 1 jar of Artichokes

1. 1 white potato -diced
2. 2 cups of Spinach
3. 4 100% Iberico Pancetta Sausage Links- sliced

• 10 slices of HORMEL BLACK LABEL Bacon, Microwave Ready Natural Hardwood Smoke
• 1/2 teaspoon ground White pepper
• 1 teaspoon of garlic

1. 1 teaspoon of onion powder

• 1 teaspoon of paprika
• 1 teaspoon of Chipotle Chili Seasoning

Add olive oil to a frying pan and turn temperature to medium heat and add sliced Iberico Pancetta Sausage and allow the sausage to cook for at least 5 mins.

While Sausage is cooking, get a mixing bowl and add all the seasonings, Chipotle Chili Seasoning, White pepper, garlic, Onion powder, paprika. Stir slightly

 Add 1 cup of  Black box Pinot Grigio, heavy cream & chicken broth to the large stockpot and then add seasoning mix to the pot and stir until all mix is completely blended into heavy cream & chicken broth

After Add diced onions, bell pepper, broth, Artichokes, spinach, diced white potatoes and Cannellini & Navy beans to the chili pot.

Stir immensely until bring to a boil turn the stockpot down to medium/low and allow chili to simmer and then sliced Iberico Pancetta Sausage. Stir occasionally. Allow simmering for about 25 to 30 mins until beans are fully cooked.

The last 5 mins put 10 slices of HORMEL BLACK LABEL Bacon, Microwave Ready Natural Hardwood Smoke into the microwave for 15 secs. Remove from microwave once cooked, let the back cool for 1 min and then slice the bacon then into pieces.

After 30 mins turn chili down to the lowest setting and then serve in bowls and top chili with bacon pieces.