2tablespoonschili powder (chilli powder in British English)
2tablespoonscumin
2tablespoonsbrown sugar
2tablespoonspaprika - sweet Spanish
1teaspoonthyme
1teaspoonoregano
½teaspooncelery powder
½teaspoonsalt
½teaspoonground black pepper
3smallbay leaf (bay leaves)
1mediumred pepper - chopped
3 ½cupsShiraz
1 ½cupsvegetable stock (vegetable broth or vegetable bouillon)
1canred kidney beans
Instructions
Pour wine and stock into a medium pot and bring to a boil; reduce to simmer uncovered until reduced by half.
Meanwhile, sweat beef and pork until cooked through in a dutch oven. Remove from dutch oven to large strainer. Add a little oil to the dutch oven, heat to medium-high, add bacon and cook until lightly browned.
Add cooked bacon to the pork and beef mixture. Keep bacon fat in a dutch oven. Add jalapenos and onion to the dutch oven and saute until slightly browned; add half of the garlic, chilli powder, paprika, celery powder, cumin, and brown sugar and keep moving for 2 minutes. Add tomato paste; mix in and keep pushing for 2 more minutes. Add wine stock reduction, stirring until well mixed.
Preheat oven to 350 degrees Fahrenheit.
In a food processor, pulse tomatoes until lumpy. Add kale and pulse until it is chopped (3 to 4 pulses).
Add tomato-kale mix and all remaining ingredients into a dutch oven and bring to a strong simmer. Cover and place in the oven for 1 1/2 hours. Then reduce the range to 300 degrees Fahrenheit and cook for another 1.5 hours. Remove from oven and let it sit for 15 minutes if you can resist the smell!