Chucks Super Chili

This chili is slightly sweet with a touch of heat; the wine gives it a different taste. Everyone in my family loves this chili. I’ve won a couple of work chili cook-offs with this recipe and done well in some larger cook-offs as well.

INGRIDIENT

2 pounds hot Italian sausage

2 pounds ground sirloin

1 large onion, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 green bell pepper, chopped

8 cloves garlic, minced

2 jalapeno peppers, finely chopped

3 tablespoons chili powder

2 tablespoons brown sugar

1 tablespoon ground cumin

1 (6 ounce) can tomato paste

2 teaspoons dried oregano

¼ teaspoon salt

½ teaspoon freshly ground black pepper

2 bay leaves

2 cups Merlot or other dry red wine

2 (28 ounce) cans whole tomatoes, undrained and chopped

2 (15 ounce) cans dark red kidney beans, drained

1 (15 ounce) can tomato sauce

3 chipotle peppers in adobo sauce, chopped

DIRECTION

Step: 1

Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.

Step: 2

Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.

Step: 3

Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.

Step: 4

Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.

Step: 5

Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.

NUTRITION FACT

Per Serving: 282 calories; protein 18.7g; carbohydrates 18.2g; fat 13.5g; cholesterol 51.8mg; sodium 745.8mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.

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