Either I was having a psychic moment when I made this chili two days ago or the contest theme selection process has taken a prescient turn. A Cooking Light recipe inspired the addition of ground sirloin and turkey sausage, the Rotel comes from my decade in Texas and the clove, allspice and cinnamon are a salute to my fondness for Cincinnati-style chili. It's uber-spicy, but those Cincinnati spices add an underlayer of sweetness that offsets the heat. Still, a generous dollop of sour cream is a cooling addition to this dish.
What You'll Need
links hot Italian turkey sausage, casings removed
large onion, chopped
cloves garlic, minced
large jalapeno pepper (seeded, if desired), chopped
large green bell pepper, chopped
ground pepper to taste
1 1/2 cups
good red wine
can Italian plum tomatoes
can hot Rotel
15 oz can diced tomato
15 oz can kidney beans, drained and rinsed
grated cheddar cheese
Cook the first 6 ingredients (sausage through green pepper) In a large Dutch oven over medium high heat, breaking up the sausage with a wooden spoon, until both ground sirloin and sausage are no longer pink.
Add spices (clove through salt and pepper) and stir until sirloin and sausage are completely coated.
Add wine, plum tomatoes (squishing with fingers or breaking up with a spoon), Rotel, diced tomatoes, kidney beans and tomato paste. Bring to boil. Reduce heat and simmer partially covered, for one hour. Stir occasionally.
Top with grated cheddar cheese, onion and sour cream, as desired.