When the fall comes, I am always ready for a hearty bowl of chili or soup. This is my favorite chili recipe. I always make a double batch and freeze the leftovers in small individual serving containers. Great for a healthy, satisfying homemade lunch! If you like, you can start this on the stove and finish it in the crockpot. Like all chilis, it’s even better the next day.
Chili
Author: Adapted from Cooking Light
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 6 oz Hot Italian or Buffalo Turkey or Chicken Sausage
- 1 Pound Lean Ground Beef
- 1 Tbsp Olive Oil
- 2 Cups Chopped Yellow Onion
- 1 Cup Chopped Green Pepper
- 2 Tbsp Chopped Garlic
- 1 Jalapeno Pepper, chopped (2 if you like it hot!)
- 2 Tbsp Chili Powder
- 2 Tbsp Brown Sugar
- 1½ Tbsp Ground Cumin
- 3 Tbsp Tomato Paste
- 1 tsp Dried Oregano
- Salt & Pepper to Taste
- 2 Bay Leaves
- 1¼ cup Red Wine
- (2) 28 oz. Can Chopped Tomatoes
- (2) 15 oz. Cans Drained Red Kidney Beans
- Sour cream, cheddar cheese, scallions/red onions for garnish.
Instructions
- Heat a large dutch oven and add the olive oil, beef & sausage to the pan. Salt & Pepper to taste. Mix well and chop the beef up with a wooden spoon, until beef is browned and crumbled.
- Remove meat from pan and rest in a bowl.
- Add a touch more olive oil to pan if needed.
- Add the onions, garlic, green pepper and jalapeno to the pan, stir well and season with salt & pepper. Cook for 5 minutes.
- Add the chili powder, oregano and cumin, mix well.
- Add the tomato paste and stir well for 2 minutes.
- Add the meat mixture back to the pan, the wine, bay leaves, brown sugar, tomatoes and beans. Stir well and season to taste with salt and pepper. Bring to a boil, then cover and turn the heat on low.
- Simmer for 1 hour with the lid on (checking frequently and stirring to make sure it doesn't stick.
- Take the lid off and simmer for 30 more minutes.
- Serve in bowls with your favorite fixings.
- Note: After all ingredients are added, at step 8, you can finish cooking in a crock pot on low, 4-6 hours.
- Note: Chili freezes well and lasts up to 3 months.