Recipe

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• 6 oz hot sweet italian turkey sausage
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 8 cloves garlic, minced
• 1 lb ground sirloin
• 1 jalapeno pepper, chopped
• 2 tbsp chili powder
• 2 tbsp brown sugar
• 1 tbsp ground cumin
• 3 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp fresh ground black pepper
• 1/4 tsp salt
• 2 bay leaves
• 1 1/4 cups merlot or 1 1/4 cups other fruity red wine
• 2 (28 oz) cans whole tomatoes, undrained and coarsely chopped
• 2 (15 oz) cans kidney beans, drained
• 1/2 cup shredded reduced-fat sharp cheddar cheese (2 oz)

• 1 Heat a large Dutch oven over medium-high heat.
• 2 Remove casings from sausage.
• 3 Add sausage, onion, and the next 4 ingredients (onion through jalapeno) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
• 4 Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly.
• 5 Stir in wine, tomatoes, and kidney beans; bring to a boil.
• 6 Cover, reduce heat, and simmer 1 hour, stirring occasionally.
• 7 Uncover and cook for 30 minutes, stirring occasionally.
• 8 Discard the bay leaves.
• 9 Sprinkle each serving with cheddar cheese.