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“I have made this recipe lots of times in the past, it is one of the best recipes for chili! If you can, find chicken sausage, remove from the casings, and brown it along with the ground sirloin, it makes a fantastic chili, purchase about 5-6 large chicken sausages. Only use jalapeno peppers for this, they really make a difference in the taste. I always grind my own sirloin meat in my Kitchen Aid grinder attachment, you can ask your butcher for ground sirloin, it makes the best chili. When serving the chili dollup with sour cream then grated cheddar cheese and chopped green onions. I usually add in about 1-2 tablespoons ancho chili powder also, it adds more intense flavor, and is excellent for chili, if you make a lot of chili then this spice is worth keeping in your cupboard. The chili is best if made a day ahead, just prepare, cool and leave in the fridge overnight... You will love this! Of coarse ALL ingredients can be adjusted to suit taste.”
1hr 20mins

Ingredients Nutrition


  1. In a large Dutch oven on medium heat, brown the sirloin and the chicken sausage meat (if using) until done, drain the fat if desired).
  2. Add in the tomato paste to the beef/chicken mixture, and stir for about 2 minutes.
  3. Add in the onions, green pepper, garlic and jalapeno; cook, stirring for about 7 minutes.
  4. Add in chili powder, brown sugar, cumin, oregano, salt, pepper and bay leaf; cook, stirring constantly for 2 minutes.
  5. Add/stir in red wine, chili sauce and tomatoes (break up tomatoes with a fork); bring to a boil.
  6. Reduce heat and simmer for 1-1/2 hours.
  7. Add in the kidney beans about 30-35 minutes before the end of cooking time.

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