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Chuck Chili with Italian Sausage

Cummulative Rating

Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

3 Tablespoons olive oil, divided
1 onion, chopped
2 garlic cloves, chopped
1 celery stalk, chopped
1/2 lb. gf hot Italian sausage
1-1/2 lbs. chuck roast, cut into 1 inch cubes
2 Tablespoons chile powder
2 teaspoon cumin
1/2 cup red wine
1 cub gf Beef Stock
1 28-oz. can crushed tomatoes
2 14-oz. cans mixed beans (black, pinto, kidney)
1 Tablespoon tomato paste
1/2 teaspoon dried oregano
1 Bay leaf
pinch of cinnamon
gf Hot sauce to taste
Salt and freshly ground black pepper

Directions

In a large pot, heat 1 tablespoon oil over medium high heat. Add the onions, garlic and celery to the pan and saute for about 4-5 minutes or until the vegetables are softened. Transfer the vegetables to a plate. Return the pot to the heat and add another tablespoon of olive oil to the pan. Add the sausage. Cook, breaking the sausage into pieces as it cooks, until the sausage is browned, about 7-8 minutes. Transfer the sausage to the plate holding the vegetables. Heat the remaining tablespoon of olive oil to the pan and then add the cubed chuck roast. Cook, stirring occasionally, until the meat is browned on all sides. Return the vegetables and sausage to the pan. Add the chile powder and cumin; stir to coat. Add the red wine. Simmer for about 5 minutes. Add gf beef stock, crushed tomatoes, beans, tomato paste, oregano, bay leaf, and cinnamon. Season with about 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Bring mixture to a boil; cover and reduce heat and simmer for 1-1/2 to 2 hours, stirring occasionally. Adjust seasonings to taste with salt and freshly ground black pepper and hot sauce. Serve.

Tips

Optional garnishes:
Chopped chives
Sour Cream
Grated cheddar cheese

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Posted By Member:
Posted Date: 3/28/2013

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