Beef and Chicken Sausage Chili
Adapted from Cooking Light's All American Chili - really flavorful and lean chili for a cold winter day.
Adapted from Cooking Light, January 2003.
- olive oil
- 1 large sweet onion, diced
- 8 cloves of garlic, finely minced
- 1 large red bell pepper, diced
- 1 or more large jalapeños or serranos, diced
- NOTE: I do one of two things due to the spice-phobe in my family; either cook without the jalapeños and serve them on the side or after all the ingredients are combined, I separate out a portion that will remain spice-free and then add the jalapeños (or serranos) to the large pot and cook.
- 1/2 pound ground chicken breast sausage (or whatever sausage you prefer). If it is link-style, chop it.
- 1 pound of lean ground beef
- 3 Tablespoons of tomato paste
- 2 tablespoons of chili powder
- 1 tablespoon brown sugar (lately I have used coconut palm sugar)
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 bay leaves
- 1 1/4 cups of dry red wine
- 2 – 28 ounce cans of low-sodium chopped tomatoes with the juice
- 1 can of low-sodium red kidney beans, drained and rinsed
- 1 can of low-sodium cannellini beans (or great northern or white kidney beans), drained and rinsed
- Heat a large dutch oven or pot on Medium-high. Add a small amount of olive oil and coat the bottom of the pot. Add the onion, bell pepper and garlic and cook for 3 minutes. Add the chicken sausage and ground beef and cook for about 10 minutes or until meat is thoroughly cooked. Drain the grease from the pot and return it to the heat.
- Add the tomato paste, chili powder, sugar, cumin, oregano, black pepper, salt and bay leaves to the mixture and stir for one minute.
- Add the red wine to the mixture. Cook and stir for one minute.
- Add the tomatoes and the beans, stir well and bring to a boil. Cover, reduce heat and simmer for one hour. Stir occasionally.
- Uncover and cook for 30 more minutes, stirring occasionally.
- Remove the bay leaves and serve in bowls. Garnish with chopped onions and/or shredded cheese if desired.
NOTE: This also works well to follow recipe up to step 4, then once you add the beans put the mixture into a slow cooker, set on medium and leave it to cook for the day. I do this in the mountains, so it is about 45 minutes preparation and then dinner is ready when I come home from skiing!
December 8, 2016