ALL-AMERICAN CHILI

ALL-AMERICAN CHILI image

Yield 8 servings (serving

Number Of Ingredients 18

Previous Next

6 ounces hot turkey Italian sausage
2 cups chopped onion $
1 cup chopped green bell pepper $
8 garlic cloves, minced
1 pound ground sirloin
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons 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 or other fruity red wine $
2 (28-ounce) cans no-salt-added whole tomatoes, undrained and coarsely chopped $$
2 (15-ounce) cans no-salt-added kidney beans, drained $$
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese $

Steps:

Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese. Note: Like most chilis, this version tastes even better the next day.