Chilcotin Chili

Serve with beer or red wine and focaccia bread or crusty rolls

5 hot Italian sausages
2 cups chopped onion
3 diced bell peppers, green, red, yellow
8 garlic cloves, minced
1 pound ground sirloin or lean hamburger
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

YIELD: 10 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

COURSE: Soups and Stews

CUISINE: Canadian


  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.