Chuck's Super Chili
Ingreadient
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2 pounds hot Italian sausage
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2 pounds ground sirloin
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1 large onion, chopped
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 green bell pepper, chopped
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8 cloves garlic, minced
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2 jalapeno peppers, finely chopped
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3 tablespoons chili powder
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2 tablespoons brown sugar
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1 tablespoon ground cumin
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1 (6 ounce) can tomato paste
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2 teaspoons dried oregano
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¼ teaspoon salt
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½ teaspoon freshly ground black pepper
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2 bay leaves
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2 cups Merlot or other dry red wine
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2 (28 ounce) cans whole tomatoes, undrained and chopped
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2 (15 ounce) cans dark red kidney beans, drained
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1 (15 ounce) can tomato sauce
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3 chipotle peppers in adobo sauce, chopped
Direction
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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.
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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.
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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.
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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.
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Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.
