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

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:

  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.
  2. 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.

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