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Ewans Chilli

post #1 of 3
Thread Starter 

Ingredients


  •  
  • 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

Preparation

  1. 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.
  2. 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) 
  3. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese
  4.  this makes about 4 take away foil trays full and freezes well
post #2 of 3
Thread Starter 

Bbq sauce

1 1/2 cups ketchup

1/2 cup cider vinegar

1/2 cup white sugar

1/2 cup water

2 tbsp. worstershire sauce

1 tbsp. chilli powder

1 tsp cumin

1/2 tsp cayenne

 

 

whisk everything together in a pot, bring to a low simmer,turn off heat and let cool to room temp, bottle it and put in in the fridge

post #3 of 3

Hello Ewan.  I didn't see your Missus had over the extension cord, you could have kept that.  Glad you made it home safe.

Thanks for posting the recipe.  I am sure all who tried it will be making that very soon.  Keep Smokin!

Danny

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