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Author Notes: 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.
- 2 links hot Italian turkey sausage, casings removed
- 1 pound ground sirloin
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 large jalapeno pepper (seeded, if desired), chopped
- 1 large green bell pepper, chopped
- 1 teaspoon ground clove
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 3 tablespoons chili powder
- 2 teaspoons oregano
- 2 tablespoons brown sugar
- 1 tablespoon cumin
- 2 bay leaves
- 1 teaspoon salt
- ground pepper to taste
- 1 1/2 cups good red wine
- 28 ounces can Italian plum tomatoes
- 1 can hot Rotel
- 1 15 oz can diced tomato
- 1 15 oz can kidney beans, drained and rinsed
- 5 tablespoons tomato paste
- grated cheddar cheese
- sour cream
- chopped onion
- 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.
- This recipe was entered in the contest for Your Best Chili