You may also like
Categories:
hot Italian sausage sweet Italian sausage water olive oil onion garlic ground chuck green bell pepper red bell pepper green jalapeno Italian plum tomatoes red wine tomato paste parsley chili powder ground cumin oregano basil salt fresh ground pepper fennel seeds Italian plum tomatoes cheese sour cream green onion
Viewed: 49 - Published at: 3 years agoIngredients
- 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
Method
- 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.
- Heat oil in heavy Dutch oven over low heat. Add onions and garlic. Cook until translucent, stirring occasionally, about 7 minutes.
- Increase heat to medium. Add ground chuck and cook until well browned, mashing with fork and stirring frequently.
- Add sausage, bell peppers and chilies. Cook until peppers are wilted, stirring frequently, about 10 minutes.
- Mix in canned tomatoes, wine and tomato paste. Stir in herbs and spices. Simmer 10 minutes, stirring frequently.
- Add fresh tomatoes and cook 10 minutes. Tip pan and degrease.
- Spoon into bowls.
- Pass cheeses, sour cream, and onions separately.
