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Author Notes: Are you looking for your soul mate of Chili? One with that spark of something different that speaks to you? Over the years I've hacked and coaxed this recipe to make it my true Chili soul mate. Try this on game day and any other wintry day to add a spark of something special. —Ms Perspective
Serves 10, approximately
- 1 pound Ground beef
- 1 pound Hot italian sausage
- 1 - 2 teaspoons Chopped garlic
- 1/4 cup Olive oil
- 1 - 2 Large yellow onion
- 3/4 cup Chopped celery
- 3/4 cup Diced carrot
- 3 Peppers, chopped: yellow, red, orange
- 1 cup Dry red wine, burgundy or other
- 1 14-1/2 ounce can Mexican style diced stewed tomatoes
- 1 29-ounce can diced tomatoes
- 2 29-ounce cans of chunky style tomato sauce
- 1 cup Water
- 2 tablespoons Packed dark drown sugar
- 4 tablespoons Ground cumin
- 2 tablespoons Chili powder
- 2 tablespoons Medium hot to hot chili powder (tweak amounts to desired heat level)
- 2 tablespoons Tomato paste (from tube)
- 1 teaspoon Espresso salt or 1 teaspoon sea salt and 1 teaspoon finely ground instant espresso powder
- 1 teaspoon Sea salt
- 2 teaspoons Black pepper, freshly ground
- 4 pieces Bay leaves, whole
- 1 15 ounce can of chili beans, rinsed and drained
- Using large dutch oven, heat olive oil and brown: ¼ cup olive oil, 1 pound ground beef, 1 pound hot Italian sausage, and 1-2 teaspoons of chopped garlic
- Transfer ground meats to a reserve bowl, drain the drippings, leaving 2-3 Tablespoons in the dutch oven.
- Add the following to the drippings in the dutch oven: 1 -2 large yellow onions 2 large red, yellow or orange peppers ½ - ¾ cup chopped celery ½ - ¾ diced carrots Cook, leaving lid on and stir for approximately 10 minutes over medium to medium high heat until tender.
- Remove pan from heat and add wine, return pan to heat. Bring to boiling, simmer uncovered until wine is reduced by half, approximately 5 minutes.
- Stir in and bring to boiling: 1 14-1/2 ounce can Mexican style diced stewed tomatoes 1 29-ounce can diced tomatoes 2 29-ounce cans of chunky style tomato sauce 1 cup of water 2 Tablespoons packed dark drown sugar 4 Tablespoons Ground cumin 2 Tablespoons Chili powder 2 Tablespoons medium hot or hot chili powder 2 Tablespoons of tomato paste (from tube) 1 teaspoon Espresso salt or 1 teaspoon regular salt +1/4 teaspoon finely ground instant espresso powder 1 teaspoon of sea salt 2 teaspoons of freshly ground pepper 4 whole bay leaves
- Add reserved meat mixture to tomato mixture, return to boiling, reduce heat and simmer covered for 3 hours stirring occasionally.
- Add 1 15-ounce can chili beans and cook 30 minutes longer. Remove whole bays leaves before serving.
- Ladle and serve with desired chili toppings such as chopped avocado, shredded cheeses, green onions, tortilla strips or other items of appeal.