Recipe by Kittencal@recipezazz
The addition of taco sauce makes this recipe stand out, I used Old El Paso spicy for this but any brand will do. I advise you to make this chili a day in advance, it will give the flavors a chance to blend even further. You can adjust the seasonings to taste.
- 3 -4 tablespoons oil
- 3⁄4 lb turkey sausage, casings removed
- 1 lb lean ground beef
- 2 large onions, chopped
- 1 large green bell pepper, seeded and chopped
- 1 -2 jalapeno pepper, seeded and finely chopped
- 2 -3 tablespoons minced fresh garlic
- 3 -4 tablespoons chili powder (or to taste)
- 1 -2 tablespoon cumin
- 3 teaspoons dried oregano
- 1⁄4 cup tomato paste
- 2 bay leaves
- 2 tablespoons brown sugar
- 1 cup dry red wine (can use a little more)
- 2 (28 ounce) canswhole tomatoes with juice (coarsley chopped)
- 1 (7 ounce) bottle mild taco sauce or 1 (7 ounce) bottlespicy taco sauce
- 2 (15 ounce) cans kidney beans, drained
- salt and black pepper
- hot sauce or Tabasco sauce
- grated cheddar cheese
Directions See How It's Made
- Heat oil in a large Dutch oven over medium heat; add in the turkey sausage, ground beef, onions, green bell pepper, jalapeno pepper, garlic and chili powder, cumin and oregano; cook until the sausage and beef are well browned (about 7-8 minutes) stirring with a spoon to break up the meat.
- Add in tomato paste; stir for 1 minute.
- Add in bay leaves, brown sugar, red wine chopped tomatoes with juice, taco sauce and kidney beans; bring to a boil, cover and simmer for 1 hour.
- Uncover and simmer over medium-low heat for another 45 minutes (uncovered) stirring occasionally.
- Season with salt, pepper and Tabasco.
- Ladle into bowls and top with sour cream and shredded cheddar cheese.