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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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This is a great hearty chili to feed the family. Great anytime. Ingredients:
1 lb ground sirloin |
1/2 lb hot italian sausage |
1 large onion, chopped |
1 red bell pepper, chopped |
8 garlic cloves, minced |
1 jalapeno pepper, chopped |
4 tablespoons chili powder |
3 tablespoons brown sugar |
1 tablespoon ground cumin |
3 tablespoons tomato paste |
1 teaspoon dried oregano |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon salt |
2 bay leaves |
1 1/4 cups merlot (or beef broth) |
2 (28 ounce) cans diced tomatoes, undrained |
2 (15 ounce) cans kidney beans, drained |
1 (15 ounce) can pinto beans, drained |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. Heat a large Dutch oven over medium-heat.
2. Remove casings from sausage.
3. Add sausage, onion, bell pepper, garlic, ground sirloin, and jalapeno to pan; cook 10-12 minutes or until sausage and beef are browned, stirring to crumble.
4. Add chili powder, brown sugar, cumin, tomato paste, oregano, pepper, salt, bay leaves, and cook for 2 minutes, stirring constantly.
5. Stir in wine, tomatoes, kidney beans, and pinto beans; bring to boil.
6. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
7. Uncover and cook for 40 minutes, stirring occasionally.
8. Discard the bay leaves.
9. Sprinkle each serving with cheddar cheese.
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