Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 1.5 hours
Number of Servings: 8
Meal Type: Entree
Ingredients
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 Whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans Kidney beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar
Preparation
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.
Cook's Notes
Nutrition Information