3 New Mexico Chili Pods
1 Pound Ground Sausage
1 16oz can San Marzano tomatoes (diced or sliced doesn't matter)
1 large red onion
1-2 teaspoons Garlic Powder
1 tablespoon Chili Powder
2-3 Bay Leaves
1/2 teaspoon Worcestershire sauce
1-2 teaspoons Maple Syrup (less if you like it not to sweet, more if you like it sweet)
1 teaspoon brown sugar
1/2 teaspoon Smoked Paprika
1/2 teaspoon cumin
1 teaspoon Dijon mustard
Salt and Pepper to taste
1 cup Jodar Zinfandel
1 tablespoon Jodar's Garlic Grapeseed Oil
1 cup beef stock
1 8oz can black beens
Take chili pods and reconstitute them in hot water until soft. Once ther are ready take stems and tops off of the chilis and place in food processor. Pulse until completely smooth adding the water they were in to make a thin looking sauce. Set aside.
Chop onions, add them to stock pot with Jodar's Garlic Grapeseed Oil, cook until translucent. Add sausage. Once sausage is cooked add the can of tomatoes. Allow everything to come up to a slight boil then add in your chili pod sauce, beef stock and wine. Once that has come back up to a slight boil then add the rest of your ingredients. Turn your burner to medium low and allow to cook for at least an hour, stirring occasionally.
This recipe can have its ingredients played with. Take away as much or add more for your desired taste.
*Salt and Pepper throughout each layer of adding ingredients, but can be added at the end if you are more comfortable.