Pair with Woodbridge by Robert Mondavi Merlot
Yield: 8 - 10 servings
1 Tbsp olive oil
3 large cloves garlic, chopped finely 1 large jalapeno, chopped finely (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 ground 80% lean ground beef
1 Tbsp salt
1 Tbsp pepper
1 tsp cumin
1/2 tsp cayenne pepper
2 bell peppers, chopped
28 oz can of whole tomatoes
15 oz can whole kernel corn
15 oz can reduced sodium red kidney beans
15 oz 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.
Lastly, 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 jalapeno, 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.