Recipe adapted from original in Flavours magazine.
This chili is delicious and full of flavour. In fact, my husband said it's the best chili I've ever made! I think he might be right, it was pretty yummy!
What you'll need
450g lean ground beef
450g spicy Italian sausage, casings removed*
1 white onion, chopped
2 tbsp olive oil
4 garlic cloves, minced
1 red pepper, chopped
1 cup sliced mushrooms
1 Jalapeño pepper, ribs and seeds removed, diced
2 tbsp chili powder
1/2 tbsp cinnamon
1/2 tbsp cumin
1/2 tsp thyme
1 tsp salt
1 tsp pepper
3 tbsp packed brown sugar
1 tbsp molasses
1 tbsp Dijon mustard
4 tbsp white vinegar
1/4 cup ketchup
1 can (796 mL) diced tomatoes, drained
1 can (540 mL) kidney beans, drained and rinsed
Cheddar cheese and sour cream to serve
Chives, chopped to serve
*You can often buy Italian sausage without the casings, it just looks like ground pork. This will save you the step of removing the sausage from the casings.
1. In a large and deep skillet, sauté the beef with the sausage until well browed and cooked throughout. Break the chunks of meat up well using a wooden spoon.
2. Drain excess fat and set aside.
3. In a large stockpot, sauté the onion in some olive oil until just tender. Add the garlic, red pepper, mushrooms and diced jalapeño. Soften on medium heat.
4. Add the beef mixture to the pot and slowly stir in all of the spices: chili powder, cinnamon, cumin, thyme, salt and pepper. Stir in the sugar, molasses, Dijon, vinegar and ketchup. Incorporate well into other ingredients.
5. Add tomatoes and kidney beans. Cook over low heat for 1-2 hours, allowing to gently simmer.
6. Serve with a dollop of sour cream, grated cheddar and chives.