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. —Cindy Walker
Hot italian sausage
1 - 2 teaspoons
1 - 2
Large yellow onion
Peppers, chopped: yellow, red, orange
Dry red wine, burgundy or other
14-1/2 ounce can Mexican style diced stewed tomatoes
29-ounce can diced tomatoes
29-ounce cans of chunky style tomato sauce
Packed dark drown sugar
Medium hot to hot chili powder (tweak amounts to desired heat level)
Tomato paste (from tube)
Espresso salt or 1 teaspoon sea salt and 1 teaspoon finely ground instant espresso powder
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.