6 oz hot turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 pound ground sirloin (I double this amount)
1 jalapeno pepper, de-seeded and chopped (I omit this)
2 Tbs. chili powder (or to your liking)
2 Tbs. brown sugar (I add more)
1 Tbs. ground cumin
3 Tbs. tomato paste
1 teasp. dried oregano
1/2 teasp. freshly ground black pepper
1/2 teasp. salt
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28 oz) cans whole tomatoes undrained and coarsely chopped
2 (15 oz) can kidney beans, drained (I omit any type of beans...
it's a big no-no to put any type of beans in Texas Chili.
I add more ground beef instead.
1/2 cup shredded cheddar cheese (I add more)
1). Heat a large pot over med-high heat. Remove casings, add sausage, onion, and next 4 ingredients
to pan and cook 8 minutes or until sausage and ground beef is browned. Drain grease.
2). Add chili powder and next 7 ingredients (chili powder through bay leaves), cook for 1 minute, stirring
constantly. Stir in wine, tomatoes, and beans. Bring to a boil, cover, reduce heat, and simmer for one hour,
stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves.
Sprinkle with cheddar cheese.
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