- Feb 11, 2014
- 143
- 13
[h3]Ingredients[/h3]
- 6 ounces hot turkey Italian sausage ( I use chorizo or sometimes smoked sausage)
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 8 garlic cloves, minced
- 1 pound ground sirloin
- 1 pound cubed sirloin (stewing steak)
- 2 jalapeño pepper, chopped
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 3 tablespoons tomato paste
- Big glug of Worchester sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 bay leaves
- 1 1/4 cups Merlot or other fruity red wine ( I go to about the top of the label)
- 2 cans chopped tomatoes, undrained
- 2 cans kidney beans, drained
- 1 box of passata
- 1 or 2 whole chillies
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
- Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans ; bring to a boil. Add whole chillis Cover, reduce heat, and simmer 1 hour, stirring occasionally.( I transfer it to the the slow cooker after that for a few hours but you don't have to)
- Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese
- this makes about 4 take away foil trays full and freezes well
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