2jalapeno pepperseeds and stems removed and minced
1cupchopped green bell pepper
8garlic clovechopped
2TablespoonsChili Powder
3Tablespoonsbrown sugar
1Tablespoonground cumin
2teaspoonssmoked paprika
3Tablespoonstomato paste
1Tablespoonground coriander
1TablespoonMexican oregano
1/2teaspoonblack pepper
1/4teaspoonsalt
2California bay leaves
1 1/2cupMerlot Wine
28 ouncecanchopped tomatoesfire-roasted is good here
28 ouncecanPinto beansdrained and rinsed
14 ouncecanKidney beansdrained and rinsed
1Cupwater
1teaspoonBetter than Bouillon beef bouillon
1/2cupsharp cheddar cheeseshredded
Instructions
Heat a large dutch oven over medium high heat. Add 2 tablespoons olive oil.
Add sausage, onion, sirloin, pork, jalapeno, green bell pepper and garlic.
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.
Stir in wine, tomatoes and drained beans. Dissolve bouillon in water and add to chili. Add more water if necessary for consistency.
Cover and cook on low for at least 1 hour, stirring occasionally.
Uncover and cook on low for 30 minutes, stirring occasionally. Discard bay leaves.