The best darn Cheater Chili

Since we've lived in the sunny south I've come to know a different kind of chile than the one I used to make when I lived in the cold north. This Canadian expatriate was used to making chili (with an i) from ground meat and it included more subtle heat best suited to the old version of me than the "me" I've become. What I'm really trying to say is my taste buds have acclimated along with the rest of me and we tend to go through a lot of Tapatio, Arizona Gunslinger, Louisiana Hot Sauce and Pickled Jalapenos in this house. Last night was no exception.

This cheater chili would likely be spicy enough to some of you but required extra doses of heat to yours truly and the big guy. Adapted from a Best of Bridge recipe, this version combines spicy Italian sausage, ground beef, tons of garlic, jalapeno and a good (not great) amount of spices along with red wine and tomatoes to make a huge pot of the Canadian version of southwestern comfort. Oh by the way, this pot of yum has ...gasp...beans in it - pinto to be exact, and if you're wondering why I call it cheater chili - well it's ready in an hour and lacks all the processes and time required when making what I've come to recognize as a more authentic version spelled with an "e" not an "i" and sans beans and tomatoes.

Regardless, we enjoyed our bowls of the yummy good stuff topped with some Cornmeal Dumplings that we've made here before and believe you me it was delicious; however the dumplings are not a necessity by any means. Best part of the whole thing - we've tons of the stuff left which will taste even better today. Bonus!

Cheater Chili (adapted from Best of Bridge)

1/2 pound hot Italian Sausage, casings removed and crumbled

1-1/2 pounds lean ground beef

2 large onions, chopped

8 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 large jalapeno, minced (including seeds and membranes)

2 tablespoons chili powder (or more to taste)

2 tablespoons brown sugar

1 tablespoons ground cumin

1 teaspoon red chile flakes (optional)

2 bay leaves

Salt and pepper to taste

3 tablespoons tomato paste

1-1/2 cups dry red wine

1 – 28 ounce can diced tomatoes with juice

1 – 12 ounce can Rotel tomatoes with green chiles

2 – 14 ounce cans pinto beans, drained and rinsed

Sour cream

Shredded cheese

Pickled jalapenos

In a large Dutch oven over medium high heat, crumble Italian sausage and ground beef. Cook, stirring for a few minutes to loosen meat, then add onions, garlic, red, green and jalapeno peppers and cook stirring often until vegetables are slightly softened and meat is no longer pink. Add chili powder, brown sugar, cumin, bay leaves and red chile flakes if using. Cook stirring well for 1 minute. Add salt and pepper, then add tomato paste, stirring well to incorporate. Add red wine, diced tomatoes and Rotel. Stir well. Bring to a boil, then lower heat cover and simmer, stirring often, for 1 hour. Remove cover from pot and add drained and rinsed pinto beans. Cook uncovered until beans are warmed through and chili is of desired consistency.  Serve garnished with sour cream, shredded cheese and/or pickled jalapenos. Makes 8 to 10 servings. Download Cheater Chili

 

 

Comments

[Mary]

This really sounds delicious. I would love to have a bowl of it now. We've had an unexpected turn in our weather and it would taste really good about now. I hope you have a great day. Blessings...Mary

[June]

Mary - A snow day this late in February in your neck of the woods is rare indeed. It'll be a great day for cooking!

[Nanan]

I do love those dumplings!!! - Wish I could do the chilli cause it sure looks good!

[Mags]

Chili will always have ground beef and beans in it if I'm the one making it! Looks delicious and my taste buds are seeking some heat instead of something sweet for a change. Maybe I'm on the mend!

[June]

Lea - the dumplings are good aren't they?

Mags - geez, that's a good thing. Have you noticed how absolutely incredible everything tastes?