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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 8 |
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I see we just have a bean load full of chili recipes. I think this one is very good. The staff of Cooking Light voted this recipe a staff favorite. Taken from their 2004 book. It is LF LC to boot. Ingredients:
6oz hot turkey italian sausage |
2c onion, chopped |
1c green bell pepper, chopped |
8 garlic cloves, minced |
1# ground sirloin |
1 jalapeno pepper, chopped, that's right, seeds and all |
2t chili powder |
2t brown sugar |
1t ground cumin |
3t tomato paste |
1t dried oregano |
1/2t freshly ground black pepper |
1/4t salt |
2 bay leaves |
1 1/4c merlot or other fruity red wine |
2 (28 oz) cans whole tomatoes, undrained and coarsely chopped |
2 (15 oz) cans kidney beans, drained |
1/2c (2 oz) reduced-fat sharp cheddar cheese |
Directions:
1. Heat a large dutch oven over a medium-high heat. Remove casings from sausage. Add sausage, onion, and next 4 ingredients to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
2. Add chili powder and next 7 ingredients, and cook 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally.
3. Uncover and cook 30 minutes, stirring occasionally. Discard bay leaves. Sprinkle each serving with cheddar cheese. Like most versions, this chili tastes even better the next day.
4. Serving size 1 1/4 cups and 1 tablespoon cheese; 375 calories; 29% from fat
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