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1 bottle cheap, dry wine

1 lb. mild or hot bulk sausage

1 lb. ground beef

1 lg. bell pepper, diced

2 med. onions, diced

3-4 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. black pepper

1 tsp. oregano

2 cloves garlic, minced

pinch of allspice

2 tsp. crushed red pepper

4-6 sliced jalapeno peppers

1 tsp. unsweetened cocoa powder

1 28-oz, can tomato sauce

1 16-oz. can red, pinto or kidney beans (or no beans if you want REAL chili - Matt)


Drink all but about 1 cup of the wine. Saute ingredients 2-12 in

large pot until all the meat is browned. Add remaining wine and other

ingredients. Simmer 2-3 hours.

Note: For thicker chili you may add tomato paste

and if it get too thick, dilute with more wine, cold coffee,

or beer. If you need to raise the heat level, use more chili

powder or jalapenos.

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