107 Airport Rd. Westerly, RI 02891 (401) 596-0146 service@thorptrainer.com


1 pound hot Italian sausage, cut into 1 inch lengths
1 pound sweet Italian sausage, cut into 1 inch lengths
1⁄4 cup olive oil
2 cups coarsely chopped onions
3 tablespoons minced garlic
2 pounds ground beef chuck
2 green & 2 red bell peppers cored, seeded and coarsely chopped 6 jalapeno peppers, cored, seeded and cut into 1/8th inch dice
3 35 oz. cans Italian plum tomatoes, drained
1 cup dry red wine
1 cup chopped fresh parsley
2 tablespoons tomato paste
6 tablespoons best quality chili powder
3 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon dried basil
2 teaspoons salt
1/4 tablespoon fennel seeds
2 teaspoons freshly ground pepper

Optional Garnish: Sour Cream, Scallions & Grated Monterey Jack cheese



cranberry orange scones


  • Place a large, heavy stockpot over medium heat and sauté the sausage until well browned. (transfer sausage to paper towel to drain).
  • Add olive oil, onion, garlic, and cook until wilted.
  • Add crumbled ground beef chuck until meat is well browned.
  • Add the drained sausage, bell peppers and jalapenos to mixture. Cook, stirring frequently until the peppers are slightly wilted.
  • Stir in the drained tomatoes, wine, tomato paste and all the herbs and spices. Cook for another 10 minutes, stirring frequently.