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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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The addition of taco sauce makes this recipe stand out, I used Old El Paso spicy for this but any brand will do. I advise you to make this chili a day in advance, it will give the flavors a chance to blend even further. You can adjust the seasonings to taste. Ingredients:
3 -4 tablespoons oil |
3/4 lb turkey sausage, casings removed |
1 lb lean ground beef |
2 large onions, chopped |
1 large green bell pepper, seeded and chopped |
1 -2 jalapeno pepper, seeded and finely chopped |
2 -3 tablespoons minced fresh garlic |
3 -4 tablespoons chili powder (or to taste) |
1 -2 tablespoon cumin |
3 teaspoons dried oregano |
1/4 cup tomato paste |
2 bay leaves |
2 tablespoons brown sugar |
1 cup dry red wine (can use a little more) |
2 (28 ounce) cans whole tomatoes with juice (coarsley chopped) |
1 (7 ounce) bottle mild taco sauce or 1 (7 ounce) bottle spicy taco sauce |
2 (15 ounce) cans kidney beans, drained |
salt and black pepper |
hot sauce or tabasco sauce |
grated cheddar cheese |
Directions:
1. Heat oil in a large Dutch oven over medium heat; add in the turkey sausage, ground beef, onions, green bell pepper, jalapeno pepper, garlic and chili powder, cumin and oregano; cook until the sausage and beef are well browned (about 7-8 minutes) stirring with a spoon to break up the meat.
2. Add in tomato paste; stir for 1 minute.
3. Add in bay leaves, brown sugar, red wine chopped tomatoes with juice, taco sauce and kidney beans; bring to a boil, cover and simmer for 1 hour.
4. Uncover and simmer over medium-low heat for another 45 minutes (uncovered) stirring occasionally.
5. Season with salt, pepper and Tabasco.
6. Ladle into bowls and top with sour cream and shredded cheddar cheese.
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