- 1 lb. boneless beef chuck roast or stew meat, cut into 1-inch cubes (we used beef stew meat)
- ¼ cup olive oil (we used extra-virgin olive oil)
- 2 lbs. lean ground beef or 1 lb. ground beef with 1 lb. ground pork (we used 2 lbs. ground beef)
- ½ lb. bulk hot Italian sausage (used 1 lb.)
- 2 large yellow onions, chopped
- 3 large green, red or yellow sweet peppers, chopped (we used 3 red bell peppers)
- ½ cup Burgundy wine or dry red wine (we used a cabernet sauvignon wine)
- 2 (14 ½ oz.) can Mexican-style stewed tomatoes, undrained and cut up
- 1 (29 oz.) can tomato sauce
- 1 ½ cups water
- 2 Tbsp. dark brown sugar
- 2 Tbsp. ground cumin
- 2 Tbsp. hot chili powder
- 1 Tbsp. crushed Aleppo pepper or hot chili powder (we used Ancho Chile powder)
- 1 Tbsp. tomato paste
- 1 tsp. kosher flake salt or kosher salt (we used kosher salt)
- 1 tsp. ground black Tellicherry pepper or ground black pepper (we used ground black Tellicherry pepper)
- 2 whole bay leaves
- 1 (15 oz.) can red kidney beans, rinsed & drained
- Shredded cheddar cheese (we used smoked cheddar cheese)
- Thinly sliced green onions
- Get a 6- to 8-quart Dutch oven out and pour the olive oil in. Get the oil hot and add in the cubed beef, browning it on all sides. Take the beef cubes out and place in a large bowl. Do not drain the pan drippings from the Dutch oven. Add the ground beef and Italian sausage to the Dutch oven, cooking until the meat’s been browned and fully cooked, stirring occasionally. Take both meats out of the Dutch oven, putting them both in the same bowl as the cubed beef. Keeping 2 tablespoons of the pan drippings in the Dutch oven, pour the rest out.
- Toss the onions and sweet peppers into the Dutch oven. Stir the onions and peppers continuously over medium heat for roughly 10 minutes or until the onion is tender. Take the Dutch oven off the heat and pour the wine in. Put the Dutch oven back on the heat and wait for a boil to occur. Turn the heat down once it’s boiling so that it’s at a simmer. Let it simmer uncovered for 5 minutes or however long it takes for the wine to reduce by half. Now stir in the stewed tomatoes, tomato sauce, water, brown sugar, cumin, chili powder, aleppo pepper, tomato paste, salt, black Tellicherry pepper, and bay leaves, bringing the dish up to a boil.
- Add the meats back to the Dutch oven, and wait for the chili to come back up to a boil. Turn the heat down to a simmer and put a lid on the Dutch oven. Let it cook for 3 hours, stirring now and then (we stirred every 30 minutes). Add the beans into the Dutch oven and let the chili cook for another 30 minutes. Remove the bay leaves and throw them away.
- Serve the chili and for your individual portions, add on the cheddar cheese and green onions if you want.
My dad loves this dish ! It’s meaty and hearty. It’s a little sweet and there’s some heat but it doesn’t overwhelm the dish. The chili is great by itself but adding on the smoked cheddar and green onions, it takes it to the next level for flavor !
Recipe source unknown.
Take care everybody !