January is a great time to cook chili. Cold nights call for something warm, and this recipe won't disappoint. Enjoy!
Ingredients
- 1 pound spicy sausage
- 1 pound ground beef
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 6 cloves garlic, minced
- 1 jalapeno pepper, chopped
- 2 T chili powder
- 2 T brown sugar
- 1 T cumin
- 3 T tomato paste
- 1 t dried oregano
- 1/2 t pepper
- 1/2 t salt
- 2 bay leaves
- 1 1/4 cups Merlot or other fruity red wine (Use something you would drink! If you don't have any, you could substitute beef broth).
- 2 28-ounce cans whole tomatoes, undrained and coarsely chopped
- 2 15-ounce cans kidney beans, drained
- Toppings: shredded cheese, sour cream, and jalapenos
Directions
- Heat a large Dutch oven over medium-high heat. Add sausage, beef, onion, bell pepper, garlic and jalapeno. Cook about 8 minutes or until meat is browned, stirring to crumble.
- Add chili powder, brown sugar, cumin, tomato paste, oregano, pepper, salt, and bay leaves, and cook for a few minutes, stirring constantly.
- Stir in wine, tomatoes with juice, and kidney beans. Bring to a boil. Cover, reduce heat, and simmer one hour, stirring occasionally.
- Uncover and cook for 30 minutes. Discard bay leaves.
- Serve with your favorite toppings!
