Monday, June 15, 2015


I tried chili for the first time about two months ago.  I know... I led a deprived life.  It was good.  This recipe sounds good and easy  to make.  And it doesn't have beans which I'm not supposed to eat.  I'm going to try it.  Maybe served over noodles?


3 tbsp olive oil
1 large onion, chop coarsely
1 green bell pepper, stemmed, seeded, ¼ inch diced
1 red bell pepper, stemmed, seeded, ¼ inch diced
2 tbsp garlic, chop fine
1 lb sweet sausage, remove from casing (optional)
2 lb ground beef
½ C tomato paste
1 ½ tbsp unsweetened cocoa powder
½ tsp ground cumin
½ tsp ground cinnamon
2 tsp dried oregano
½ tsp crushed red pepper flakes (or more)
¼ tsp fresh ground black pepper
2 cans (20 oz each) canned tomatoes, drained - reserve juice
½ C dry red wine
1 tsp salt – or to taste
½ C chopped fresh parsley or cilantro – dry OK (see note)

Grated cheddar, Monterrey Jack, or whatever you prefer
Sour cream (plain yogurt if you prefer)
Thinly sliced scallions

  1. Heat oil in large heavy pot over medium-low heat. Add onion and bell peppers. Cook until soft (about 10 min.) Add garlic and cook 2 min. more.
  2. Crumble sausage meat into pot and brown well. Stir to break up and cook 10-15 min. Add beef and cook until browned (15 min. more). Drain off most of fat.
  3. Add tomato paste, cocoa powder, chili powder, cumin, cinnamon, oregano, red pepper flakes, and black pepper. Cook over low heat 2 min.
  4. Add tomatoes with 1 C of reserved juices and red wine. Simmer uncovered over medium heat 15 min. Stir in salt and parsley/cilantro. Serve in bowls with choice of garnishes.

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