Saute sausage in 1/4 c. water until browned. Remove with a slotted spoon reserving 2 tbsp. of the pan drippings.
In the same pan, saute the green peppers, onions and garlic in the reserved pan juices until translucent. Remove and add to the sausage.
To the same pan, add the ground beef and brown. Remove with a slotted spoon.
Put the sausage, ground beef and sauteed vegetables in a large stockpot. Stir in the tomato paste, wine, parsley, jalapenos, herbs and spices. Cook for 10 minutes. Add the canned tomatoes, stir and cook for an additional 10 minutes.
Serve with sour cream and shredded cheddar cheese on the side.