Ingredients
The following ingredients have 4 Servings
- 1 pound Ground sirloin
- 1 pound ground pork
- 1/2 pound Italian sausage (bulk)
- 2 whole onions (chopped)
- 2 jalapeno pepper (seeds and stems removed and minced)
- 1 cup chopped green bell pepper
- 8 garlic clove (chopped)
- 2 Tablespoons Chili Powder
- 3 Tablespoons brown sugar
- 1 Tablespoon ground cumin
- 2 teaspoons smoked paprika
- 3 Tablespoons tomato paste
- 1 Tablespoon ground coriander
- 1 Tablespoon Mexican oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 California bay leaves
- 1 1/2 cup Merlot Wine
- 28 ounce can chopped tomatoes (fire-roasted is good here)
- 28 ounce can Pinto beans (drained and rinsed)
- 14 ounce can Kidney beans (drained and rinsed)
- 1 Cup water
- 1 teaspoon Better than Bouillon beef bouillon
- 1/2 cup sharp cheddar cheese (shredded)
Instruction
- Heat a large dutch oven over medium high heat. Add 2 tablespoons olive oil.
- Add sausage, onion, sirloin, pork, jalapeno, green bell pepper and garlic.
- Cook 8 minutes or until sausage and beef are browned. Add chili powder and next 10 ingredients (through bay leaves) and cook 1 minute stirring constantly.
- Stir in wine, tomatoes and drained beans. Dissolve bouillon in water and add to chili. Add more water if necessary for consistency.
- Cover and cook on low for at least 1 hour, stirring occasionally.
- Uncover and cook on low for 30 minutes, stirring occasionally. Discard bay leaves.
- Serving suggestions: grated cheese, saltine crackers, flour tortillas, corn chips, fresh chopped onion, thin sliced radishes.
