Chuck's Super Chili
This chili is slightly sweet with a touch of heat; the wine gives it a different taste. Everyone in my family loves this chili. I've won a couple of work chili cook-offs with this recipe and done well in some larger cook-offs as well.
hot Italian sausage
2
pounds
ground sirloin
2
pounds
onion, chopped
1
large
red bell pepper, chopped
1
yellow bell pepper, chopped
1
green bell pepper, chopped
1
garlic, minced
8
cloves
jalapeno peppers, finely chopped
2
chili powder
3
tablespoons
brown sugar
2
tablespoons
ground cumin
1
tablespoon
tomato paste
1
(6 ounce) can
dried oregano
2
teaspoons
salt
¼
teaspoon
freshly ground black pepper
½
teaspoon
bay leaves
2
Merlot or other dry red wine
2
cups
whole tomatoes, undrained and chopped
2
(28 ounce) cans
dark red kidney beans, drained
2
(15 ounce) cans
tomato sauce
1
(15 ounce) can
chipotle peppers in adobo sauce, chopped
3
 Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.
  Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.
  Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.
  Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.
