Pam's Heaven N' Hell Chili

The name says it all. Sweet cinnamon and a tablespoon of sugar play off hot turkey sausage and chili seasoning, creating a flavor profile that nods to Cincinnati-style chili while keeping the heat front and center. Catalina dressing might raise an eyebrow on the ingredient list, but it adds a tangy-sweet tomato note that ties the warm spices to the savory base.

Turkey sausage browns first with onions, peppers, and garlic, building the foundation before the beans, seasoning, and sauces all join the pot. Red wine goes in near the end to add depth without cooking off entirely, and a cornstarch slurry pulls the chili to whatever thickness suits you. Half an hour of simmering melds the strange-bedfellow ingredients into one cohesive pot.

Chef Tips

• Use hot Italian or hot breakfast turkey sausage. Mild won’t deliver the “hell” half of the name.
• Add the cornstarch slurry gradually. You can always add more, but you can’t thin it back out without watering down flavor.
• Taste before adding all the sugar. The Catalina dressing already brings sweetness, so a teaspoon may be enough.
• Serve with sour cream, sharp cheddar, and chopped raw onion to balance the sweet-heat profile.

Variations

• Skip the sugar and Catalina, then lean into Cincinnati style by serving over spaghetti with shredded cheddar.
• Add a square of dark chocolate (Mexican mole inspired) along with the cinnamon for richer warm notes.
• Substitute black beans for pinto, or use a mix for color and texture variety.