Silver Palate Jalapeno Chili

Submitted by JackieOhNo!

"From the famous Silver Palate caterers. Great one-dish party fare. Serve with crusty bread and a hearty red wine. (Can be prepared 2 days ahead and refrigerated. Just reheat before serving.)"

 

• Ready In: 1hr
• Ingredients: 25
• Serves: 8-10

ingredients

• 1 lb hot Italian sausage, cut into 1-inch pieces
• 1 lb sweet Italian sausage, cut into 1-inch pieces
• 1⁄4 cup water
• 1⁄4 cup olive oil
• 1⁄2 lb onion, coarsely chopped
• 3 tablespoons minced garlic
• 2 lbs ground chuck
• 3⁄4 lb green bell pepper, coarsely choppd
• 3⁄4 lb red bell pepper, chopped
• 1⁄3 - 1⁄2 lb green jalapeno, seeded and cut into 1/8-inch dice
• 3 (36 ounce) cans Italian plum tomatoes, drained
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 1 cup minced fresh parsley
• 6 tablespoons chili powder
• 3 tablespoons ground cumin
• 2 tablespoons dried oregano, crumbled
• 1 tablespoon dried basil, crumbled
• 1 tablespoon salt
• 2 teaspoons fresh ground pepper
• 1 1⁄2 teaspoons fennel seeds
• 2 lbs fresh Italian plum tomatoes, quartered
• grated monterey jack cheese or grated cheddar cheese
• sour cream
• sliced green onion

directions

1. Combine sausages and water in heavy large skillet over medium heat. Cook until sausages are brown, stirring frequently, about 10 minutes. Transfer sausages to paper towels and drain.
2. Heat oil in heavy Dutch oven over low heat. Add onions and garlic. Cook until translucent, stirring occasionally, about 7 minutes.
3. Increase heat to medium. Add ground chuck and cook until well browned, mashing with fork and stirring frequently.
4. Add sausage, bell peppers and chilies. Cook until peppers are wilted, stirring frequently, about 10 minutes.
5. Mix in canned tomatoes, wine and tomato paste. Stir in herbs and spices. Simmer 10 minutes, stirring frequently.
6. Add fresh tomatoes and cook 10 minutes. Tip pan and degrease.
7. Spoon into bowls.
8. Pass cheeses, sour cream, and onions separately.

Reviews

[adopt a greyhound]

Great chili. I made this for four and still have lots leftover. Very filling.

 

[charlieparkerpottery]

my husband can't get enough of this chill

 

[Lisa W.]

This has been my go-to chili recipe since the late 1990s. I use all ground need, rather than "cut up" sausage. And, I add 3-4 cans of dark kidney beans, which stretches the recipe. It easily serves 24-30 and freezes very well. Use high quality chili powder. This is the best chili recipe, hands down.

 

[Paris D]

Great! We used ground sirloin instead of ground chuck in a sorry attempt to reduce the number of calories ;-) and we used reduced-fat cheddar and light sour cream as garnishes. The one major comment I have is that we found that this made 21-22 servings (1.5 cups each). We found 1.5 cups to be plenty of food because this chili is loaded with meat and vegetables. Thanks for posting!

 

[vickianddep]

the recipe hearty and tasty