Italian Chili

1 lb. Italian sausage, bulk or casings removed from links

1 lg. onion, diced

2 cloves garlic, minced

1/2 lb pepperoni sticks, cut into bite size pieces

1 T. tomato paste

1/2 c. dry red wine

2 T. balsamic vinegar

2 (28 oz) cans whole tomatoes

1 c. beef broth

1 (15 oz) can Cannellini beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 T. dried Italian seasoning

salt and red pepper flakes to taste

Sour cream and fresh basil to garnish

Saute sausage in large pot over medium high heat until brown.  Add the onions, pepperoni and garlic. Cook until onions are softened, about 5 minutes.  Stir in the tomato paste.  Add the wine and vinegar. Cook and stir, scraping up any bits stuck on the bottom of the pan, until the liquid is nearly evaporated.  Add the tomatoes and broth.  Bring to a simmer and cook for 20-30 minutes.  Stir in the beans, Italian seasoning, salt and red pepper.  Cook until heated through, about 5 minutes.  Garnish each bowl with sour cream and basil leaves.