Wednesday, January 04, 2006

Jalapeno Chili


1 pound hot italian sausages, cut into 1 inch lengths
1 pound sweet italian sausages, cut into 1 inch lengths
1/4 cup olive oil
2 cups coarsely chopped onions
6 cloves garlic minced
2 pounds ground beef chuck
2 green bell peppers, coarsely chopped
2 red bell peppers, coarsely chopped
6 fresh jalapeno peppers
1 cup dry red wine
1 cup chopped fresh parsley
3 cans 35 oz each, italian plum tomatoes
2 tablespoons tomato paste
6 tablespoons chili powder
3 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon dried basil
2 tablespoons salt
1/2 tablespoon fennel seeds
2 tablespoons freshly ground black pepper
2 pounds ripe plum tomatoes grated Monterey Jack cheese, for garnish sour cream, for garnish sliced scallions, for garnish

Place a large heavy skillet over medium heat, and saute the sausages until well browned. (If necessary, ad 1/4 cup water while brownin.) Transfer the sausages to paper towels to drain.

Heat the oil in a deep, heavy, flameproof casserole over low heat. Add the onions and garlic, and cook until just wilted, 5 minutes.

Raise the heat to medium, and crumble in the ground chuck. Cook, stirring frequently to break up the pieces, until the meat is well browned.

Add the drained sausages, bell peppers, and jalapeno peppers to the casserole. Cook, stirring frequently, until the peppers are slightly wilted, 10 minutes. Remove the casserole from the heat, and stir in the drained tomatoes, wine, parsley, tomato paste, and all the hers and spices (do not add the fresh tomatoes). Return the casserole to medium heat, and cook slowly, stirring frequently, 10 minutes. Then add the fresh tomatoes and cook another 10 minutes.


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