Chili

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.

• Ready In: 2 hrs 10 mins
• Serves: 8

Ingredients

• 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) cans  whole tomatoes with juice (coarsley chopped)
• 1 (7 ounce) bottle  mild taco sauce or 1 (7 ounce) bottle  spicy  taco sauce
• 2 (15 ounce) cans kidney beans, drained
•  salt and black pepper
•  hot sauce or  Tabasco sauce
•  grated cheddar cheese

Directions

1. 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.
2. Add in tomato paste; stir for 1 minute.
3. 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.
4. Uncover and simmer over medium-low heat for another 45 minutes (uncovered) stirring occasionally.
5. Season with salt, pepper and Tabasco.
6. Ladle into bowls and top with sour cream and shredded cheddar cheese.