As we approach Super Bowl weekend, I would like to extend some good karma to The New England Patriots by offering up my Blue Ribbon chili recipe. I call this chili "Blue Ribbon" because I gave the recipe to a friend of mine whose idea of cooking is opening the freezer door. She called me one evening fretting as she thought it would be fun to enter a Chili-fest, but realized she would actually have to cook something and didn't have a recipe. Out of guilt I offered her my recipe which got her 1st prize out of 20 other entrants. Like The Patriots, it is a winner.
Makes 8 servings
6 ounces of hot Italian sausage
2 cups chopped onions
1 cup chopped green bell peppers
8 garlic cloves, minced
1lb. ground sirloin
1 jalapeno pepper, chopped
2 Tblsp chili powder
2 Tblsp brown sugar
1 Tblsp ground cumin
3 Tbls tomato paste
1 tsp dried oregano
1/2 tsp black pepper
1/4 tsp salt
2 bay leaves
1 1/4 cups Merlot
2 28 ounce cans whole tomatoes, undrained and coarsely chopped
2 15 ounce cans kidney beans, drained
1/2 cup shredded cheddar cheese
1. Heat a large pot over medium-high heat. Remove casings from sausage. Add sausage and next 5 ingredients (onion - jalapeno) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
2. Add chili powder and next 7 ingredients (brown sugar - bay leaves) and cook 1 minute, stirring constantly. Stir in wine, tomatoes and kidney beans; bring to a boil. Cover and reduce heat for 1 hour; stirring occasionally.
3. Uncover and cook for 30 minutes stirring occasionally. Discard bay leaves. Serve in bowls, topping with cheddar.