Ingredients
Scale
- 1 pound Jimmy Dean regular pork sausage
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 yellow bell pepper, chopped
- 8 garlic cloves, minced
- 1 poblano pepper, finely chopped
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 bay leaves
- 1 cup Merlot
- 1 ( 6 oz)can tomato paste
- 1 (14 ounce) can stewed tomatoes, undrained and coarsely chopped
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (14 ounce) can basil, garlic, & oregano diced tomatoes, undrained
- 1 (15 ounce) can light red kidney beans, drained
- 1 (15 ounce) can dark red kidney beans, drained
Instructions
- On a cutting board chop the onion, yellow pepper, poblano pepper and garlic and place in a large
- stock pot. Add 1 tablespoon of olive oil and cook on medium till the onions and pepper are tender.
- While the onion and peppers are cooking you can multi task by placing a large frying pan over medium heat. Add the pork sausage and ground beef the frying pan stirring till it is all brown and crumbly.
- When the ground beef and pork sausage are browned, drain the fat. Then add the beef mixture to the stock pot.
- Stir in chili powder, ground cumin, dried oregano, ground black pepper, salt, bay leaves, merlot, tomato paste, stewed tomatoes, and the diced tomatoes. Bring the mixture to a boil and then reduce the heat to medium low. Cover and simmer for 90 minutes, stirring occasionally. This gives it time for the flavors to marinate together.
- Add the kidney beans and brown sugar and let it simmer for 30 more minutes.
Notes
- Top this chili with your favorite toppings. We used sour cream, shredded cheddar cheese, and corn chips.
Nutrition
- Serving Size: 12
- Calories: 390
- Sugar: 8
- Sodium: 564
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Protein: 26
- Cholesterol: 51