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.
—Maddiescook
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Ingredients
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2
links hot Italian turkey sausage, casings removed
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1 pound
ground sirloin
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1
large onion, chopped
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6
cloves garlic, minced
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1
large jalapeno pepper (seeded, if desired), chopped
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1
large green bell pepper, chopped
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1 teaspoon
ground clove
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1 teaspoon
ground allspice
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1/2 teaspoon
cinnamon
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3 tablespoons
chili powder
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2 teaspoons
oregano
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2 tablespoons
brown sugar
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1 tablespoon
cumin
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2
bay leaves
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1 teaspoon
salt
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ground pepper to taste
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1 1/2 cups
good red wine
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28 ounces
can Italian plum tomatoes
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1
can hot Rotel
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1
15 oz can diced tomato
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1
15 oz can kidney beans, drained and rinsed
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5 tablespoons
tomato paste
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grated cheddar cheese
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sour cream
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chopped onion
Directions
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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.
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Add spices (clove through salt and pepper) and stir until sirloin and sausage are completely coated.
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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.
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Top with grated cheddar cheese, onion and sour cream, as desired.
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