Southwest Meets Midwest Chili

By Maddiescook
January 25, 2012
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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.

Serves: 8

  • 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
  1. 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.
  2. Add spices (clove through salt and pepper) and stir until sirloin and sausage are completely coated.
  3. 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.
  4. Top with grated cheddar cheese, onion and sour cream, as desired.

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