1. Heat oil in a large heavy pot over medium-low heat. Add the onion and both peppers. Cook until soft, about 10 minutes. Add garlic and cook about 2 minutes longer.
2. Crumble sausage into the pot and brown well. Stir often to break up the clumps, 10 to 15 minutes. Add the beef and cook until browned, about 15 minutes more. Drain off as much fat as is reasonable.
3. Add the tomato paste and all of the spices except the salt. Stir well and cook for Cook for 2 minutes.
4. Add the tomatoes along with 1 cup of the reserved juices and the red wine. Simmer, uncovered, over medium heat for 15 minutes. Add the beans and cook for another 15 minutes. Add salt and parsley.
The original recipe I got this from only called for 2 cans of kidney beans. I wanted the chili to be heartier, so I doubled it. Also, I seldom add the cilantro.
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|Serving Size: 1 Serving (663g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 397 (49%)|
|Amt Per Serving||% DV|
|Total Fat 44.1g||59 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 123.6mg||38 %|
|Sodium 1270.9mg||44 %|
|Potassium 1803.5mg||47 %|
|Total Carbohydrate 59.2g||17 %|
|Dietary Fiber 16.4g||66 %|
|Sugars, other 42.8g|
|Protein 45.2g||65 %|
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Calories per serving: 816
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