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“The addition of taco sauce makes this recipe stand out, I used Old El Paso spicy for this but any brand will do. I advise you to make this chili a day in advance, it will give the flavors a chance to blend even further. You can adjust the seasonings to taste.”
2hrs 10mins

Ingredients Nutrition


  1. Heat oil in a large Dutch oven over medium heat; add in the turkey sausage, ground beef, onions, green bell pepper, jalapeno pepper, garlic and chili powder, cumin and oregano; cook until the sausage and beef are well browned (about 7-8 minutes) stirring with a spoon to break up the meat.
  2. Add in tomato paste; stir for 1 minute.
  3. Add in bay leaves, brown sugar, red wine chopped tomatoes with juice, taco sauce and kidney beans; bring to a boil, cover and simmer for 1 hour.
  4. Uncover and simmer over medium-low heat for another 45 minutes (uncovered) stirring occasionally.
  5. Season with salt, pepper and Tabasco.
  6. Ladle into bowls and top with sour cream and shredded cheddar cheese.

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