Chilcotin Chili
Serve with beer or red wine and focaccia bread or crusty rolls
- Yield:
- 10 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
- Category:
- Casseroles and One Pots
- Cuisine:
- Canadian
![~/images/recipes/all-american-chili.jpg](/images/recipes/all-american-chili.jpg)
INGREDIENTS:
- 5 hot Italian sausages
- 2 cups chopped onion
- 3 diced bell peppers, green, red, yellow
- 8 garlic cloves, minced
- 454 g. (1 pound) ground beef
- 1 jalapeño pepper, chopped (chili flakes may be substituted)
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 1 can (150 ml) tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 bay leaves
- 1 1/4 cups red wine
- 2 (28-ounce) cans diced tomatoes, undrained
- 3 (15-ounce) cans kidney, Romano, black beans, drained
- 1/2 cup shredded sharp cheddar cheese
DIRECTIONS:
- 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
2 minutes, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to
a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and
cook for 30 more minutes, stirring occasionally. Discard the bay leaves. Sprinkle each
serving with cheddar cheese.
Note: Like most chilis, this version tastes even better the next day.