Print
Colorado Award winning chili recipe.

Award Winning Chili Recipe

My chili recipe won 2nd place in the Douglas County Chili Cookoff

Course Soup
Cuisine Tex-Mex
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12
Author Lea Ann, Highlands Ranch Foodie

Ingredients

  • 1 pound Ground sirloin
  • 1 pound ground pork
  • 1/2 pound Italian sausage bulk
  • 2 whole onions chopped
  • 2 jalapeno pepper seeds and stems removed and minced
  • 1 cup chopped green bell pepper
  • 8 garlic clove chopped
  • 2 Tablespoons Chili Powder
  • 3 Tablespoons brown sugar
  • 1 Tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 3 Tablespoons tomato paste
  • 1 Tablespoon ground coriander
  • 1 Tablespoon Mexican oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 California bay leaves
  • 1 1/2 cup Merlot Wine
  • 28 ounce can chopped tomatoes fire-roasted is good here
  • 28 ounce can Pinto beans drained and rinsed
  • 14 ounce can Kidney beans drained and rinsed
  • 1 Cup water
  • 1 teaspoon Better than Bouillon beef bouillon
  • 1/2 cup sharp cheddar cheese shredded

Instructions

  1. Heat a large dutch oven over medium high heat. Add 2 tablespoons olive oil.
  2. Add sausage, onion, sirloin, pork, jalapeno, green bell pepper and garlic.

  3. Cook 8 minutes or until sausage and beef are browned. Add chili powder and next 10 ingredients (through bay leaves) and cook 1 minute stirring constantly.
  4. Stir in wine, tomatoes and drained beans. Dissolve bouillon in water and add to chili. Add more water if necessary for consistency.
  5. Cover and cook on low for at least 1 hour, stirring occasionally.
  6. Uncover and cook on low for 30 minutes, stirring occasionally. Discard bay leaves.
  7. Serving suggestions: grated cheese, saltine crackers, flour tortillas, corn chips, fresh chopped onion, thin sliced radishes.

Recipe Notes

For your preferred consistency, add a bit more water if needed, or some masa to thicken.