 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This all-American chili recipe is perfect for an outdoor cookout but can also be made on the stove for a comfort classic on a cold day. 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 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 |
Directions:
1. 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.
2. 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.
3. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
4. Note: Like most chilis, this version tastes even better the next day.
|
|