1 tablespoon olive oil
3 large cloves garlic, finely chopped
1 large jalapeño, finely chopped (remove seeds or omit completely if you don’t like spicy chili)
1 large yellow onion, chopped
1/2 pound hot Italian sausage, removed from casing
2 pounds 80% lean ground beef
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 bell peppers, chopped
1 28-ounce can whole tomatoes
1 15-ounce can whole kernel corn
1 15-ounce can reduced sodium red kidney beans
1 15-ounce can low sodium black beans
1 cup Woodbridge by Robert Mondavi Merlot
Heat olive oil over medium heat. Add next three ingredients, and stir to coat with oil. Add lid, and let the onions sweat for 3 minutes.
Add meat and all spices, and stir frequently until all meat is browned and cooked through, about 10 minutes. This will release a lot of moisture, so continue cooking until most of the moisture evaporates. You may have to ladle some out.
Using your hands, crush the canned tomatoes over the pot. Add the entire can this way. Add the remaining canned goods.
Last, add the Woodbridge by Robert Mondavi Merlot. Simmer with the lid on for at least 30 minutes, but up to two hours. (Like all chili, this is best reheated and served the next day, making it a perfect dish for weeknight meals or easy entertaining!)
Serve with your favorite chili toppings, like sour cream, shredded cheese, chopped green onions, chopped jalapeño, tortilla chips or corn bread.
*Entertaining Tip: Make chili up to three days before serving. Reheat individual portions in microwave-proof mugs, or store in the pot that you cooked it in, and simply reheat the entire pot. Pair with Woodbridge by Robert Mondavi Merlot.