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
- 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.
- 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.
- Add tomato paste, cocoa powder, chili powder, cumin, cinnamon, oregano, red pepper flakes, and black pepper. Cook over low heat 2 min.
- 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.