Jalapeno Chili

A hybrid bowl that borrows Italian sausage flavors and drops them into a Tex-Mex chili framework. Two pounds of hot and mild Italian sausage get browned alongside two pounds of ground chuck, so the base delivers fennel, paprika, and chili heat from multiple directions before a single spice jar opens.

Three kinds of peppers carry the produce weight. Green and red bell peppers add sweetness and structure, while a third of a pound of chopped jalapeños gives the bowl its namesake punch. Six tablespoons of chili powder and three tablespoons of cumin go in along with oregano, basil, and fennel seed for a spice profile that straddles two cuisines.

A cup of red wine instead of the usual beer deepens the sauce in a distinctly Italian direction. Tomato paste thickens the simmer, canned plum tomatoes build the base, and fresh quartered tomatoes added in the last 10 minutes keep some bright, fresh bite in the finished pot instead of letting everything cook down to uniform softness. Top bowls with sour cream, chopped green onion, and shredded Monterey Jack.

Chef Tips

• Skim fat aggressively. Italian sausage plus chuck throws off a lot of grease, and a heavy slick dulls the flavor.
• Brown the meats separately before combining. Crowding the pan with all three steams instead of browning and costs you fond.
• Add the fresh tomatoes last. Ten minutes is enough to warm them through without breaking them into sauce.
• Tastes better the second day. Make ahead and reheat gently, stirring in a splash of broth if thickened too much.

Variations

• Stir in a can of drained kidney or black beans during the simmer for a more traditional chili.
• Swap red wine for dark beer or beef broth if alcohol is off the table.
• Top with pickled jalapeño rings and crushed tortilla chips for crunch.