Ingredients

• 6 ounces chorizo
• 1 pound lean ground beef or ground venison
• 2 cups chopped onion
• 1 cup chopped green pepper
• 8 cloves garlic, minced
• 1 jalapeño pepper or poblano pepper, chopped
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 1 (6-ounce) can tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1 1/4 cups Merlot wine
• 2 (28-ounces) cans whole tomatoes, undrained and coarsely chopped
• 2 (15-ounces) cans kidney beans, drained
• 1/2 cup shredded sharp cheddar cheese

Directions

Using large dutch oven over medium-high heat, brown ground beef, chorizo, onion, bell pepper, garlic and jalapeño. Cook 10 minutes until beef and chorizo are browned, stirring to crumble. Add chili powder, brown sugar, cumin, tomato paste, oregano, pepper, salt and bay leaves and cook for 1 minute, stirring constantly. Stir in wine, tomatoes and kidney beans; bring to boil. Cover and reduce heat and simmer 1 hour stirring occasionally. Uncover and cook for 30 minutes longer, stirring occasionally. Discard bay leaves before serving. Sprinkle each serving with cheddar cheese. This is even better the following day!