October is National Chili Month and there are so many delicious chili recipes it’s difficult to pick just one. So this time, we are opting for a Jalapeño Chili with no beans! Some would say that’s an authentic chili recipe, others believe without the beans it just aint the real thing. The beauty of making chili is you can make it any way you want—there’s no right or wrong way! Don’t let the jalapeño’s put you off, this chili has the distinctive flavor of jalapeño’s but it’s not super hot.
It’s perfect for a get together with friends—can be made in advance and kept in the freezer—just serve with all the fixings, chopped scallions, sour cream and grated Monterey Jack cheese….perfect!Serves 10-12:
1 pound hot Italian sausage cut into one inch pieces
1 pound sweet Italian sausage cut into one inch pieces
2 pounds lean ground beef
¼ cup olive oil
2 cups chopped onions
3Tbs minced garlic
2 green bell peppers, cored seeded and coarsely chopped
2 red bell peppers, cored seeded and coarsely chopped
6 jalapeño peppers cored, seeded and diced*
3 x35oz cans Italian plum tomatoes, drained
1 cup dry red wine
1 cup fresh copped parsley
2Tbs tomato paste
6Tbs chili powder
2Tbs dried oregano
½tsp fennel seeds
1Tbs dried basil
2tsp freshly ground pepper
2 pounds ripe plum tomatoes coarsely chopped
grated Monterey Jack cheese
chopped scallions – the white bulb and 3-4 inches of the green
* Note: Be really careful with the jalapeño peppers. Wear rubber gloves and make sure not to touch your eyes, mouth or face. Don’t leave any seeds on the chopping board and thoroughly wash it afterwards. Wash your hands with soap and water right after dicing the peppers.
Place a large skillet over medium heat and sauté the sausages until well browned. Transfer to paper towel to drain. Heat the oil in a deep, heavy pot over a low heat and add the onion and garlic and cook until wilted, about 5-7 minutes. Raise the heat to medium and crumble in the ground beef. Cook stirring frequently to break up the pieces, until the meat is well browned, about 12-15 minutes. Add the drained sausages, bell peppers and jalapeño peppers. Cook stirring frequently until the peppers are slightly wilted about 10 minutes.
Remove the pot from the heat and stir in the drained tomatoes, wine, parsley, tomato paste and all the herbs and spices (do not add the fresh tomatoes yet). Return the pot to medium heat and cook slowly, stirring frequently for a further 15 minutes. Add the fresh tomatoes and cook for another 10 minutes. Ready to serve and top with the chopped scallions, sour cream and grated Monterey Jack cheese. Those that like the extra heat can add a couple of very thinly sliced pieces of jalapeño pepper with seeds.
Our other favorite chili recipes are: