Silver Palate Jalapeno Chili

Ingredients

• 1 lb hot Italian sausage, cut into 1-inch pieces
• 1 lb sweet Italian sausage, cut into 1-inch pieces
• 1/4 cup water
• 1/4 cup olive oil
• 1/2 lb onion, coarsely chopped
• 3 tablespoons minced garlic
• 2 lbs ground chuck
• 3/4 lb green bell pepper, coarsely choppd
• 3/4 lb red bell pepper, chopped
• 1/3-1/2 lb green jalapeno, seeded and cut into 1/8-inch dice
• 3 (36 ounce) cans Italian plum tomatoes, drained
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 1 cup minced fresh parsley
• 6 tablespoons chili powder
• 3 tablespoons ground cumin
• 2 tablespoons dried oregano, crumbled
• 1 tablespoon dried basil, crumbled
• 1 tablespoon salt
• 2 teaspoons fresh ground pepper
• 1 1/2 teaspoons fennel seeds
• 2 lbs fresh Italian plum tomatoes, quartered
• grated monterey jack cheese or grated cheddar cheese
• sour cream
• sliced green onion

Directions

1. 1

   Combine sausages and water in heavy large skillet over medium heat. Cook until sausages are brown, stirring frequently, about 10 minutes. Transfer sausages to paper towels and drain.

2. 2

   Heat oil in heavy Dutch oven over low heat. Add onions and garlic. Cook until translucent, stirring occasionally, about 7 minutes.

3. 3

   Increase heat to medium. Add ground chuck and cook until well browned, mashing with fork and stirring frequently.

4. 4

   Add sausage, bell peppers and chilies. Cook until peppers are wilted, stirring frequently, about 10 minutes.

5. 5

   Mix in canned tomatoes, wine and tomato paste. Stir in herbs and spices. Simmer 10 minutes, stirring frequently.

6. 6

   Add fresh tomatoes and cook 10 minutes. Tip pan and degrease.

7. 7

   Spoon into bowls.

8. 8

   Pass cheeses, sour cream, and onions separately.