Meals Matter

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Contributed By: susankane
Cooking Light

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.

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