Spicy Italian Sausage Vineyard Chili
Ingredients
| Ingredient | Quantity |
|---|---|
| olive oil, divided | 2 Tablespoons, 1 pound, 1 pound, 1 cup, 1 cup, 1/4 cup, 4 cloves, 3 Tablespoons, 2 Tablespoons, 1 Tablespoon, 1 Tablespoon, 2 teaspoons, 2 teaspoons, 1 teaspoon, 1 teaspoon, 1/2 teaspoon, 1/2 teaspoon, 2- 28-ounce cans, 1/2 cup, 2- 15-1/2 ounce cans, 2 Tablespoons, for topping, for topping, for topping |
| ground beef | |
| bulk Italian sausage (mild or hot) | |
| chopped onion | |
| chopped green bell pepper | |
| seeded and chopped jalapẽno peppers | |
| garlic, minced | |
| chili powder | |
| packed light brown sugar | |
| all-purpose flour | |
| ground cumin | |
| dried oregano | |
| dried basil | |
| crushed red pepper flakes | |
| ground coriander | |
| table salt | |
| freshly ground black pepper | |
| crushed tomatoes | |
| Black Box Cabernet Sauvignon | |
| cannellini beans, drained and rinsed | |
| fresh lime juice | |
| sour cream | |
| Black Box Cabernet Sauvignon | |
| sliced jalapẽnos |
Directions
Heat 1 Tablespoon of the olive oil in a Dutch oven over medium high heat. Add beef and sausage. Cook until browned, breaking up with a spoon. Transfer meat with a slotted spoon to a bowl; set aside. Add remaining tablespoon of olive oil to pan and add onion, bell pepper, and jalapẽnos. Cook and stir until vegetables are softened, about 5 minutes. Stir in garlic and stir 1 minute. Return meat to pot. Add all remaining ingredients except for lime juice and toppings. Bring to a boil, then reduce heat to medium and simmer, uncovered, for 25 minutes, stirring occasionally. Stir in lime juice. Spoon chili into serving bowls. Place a dollop of sour cream into each bowl, drizzle the sour cream dollops with a few drops of wine and make a swirl. Add a jalapeño slice next to sour cream and serve. Makes 6-8 servings.