Yield
8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Photography: Randy Mayor; Styling: Melanie J. Clarke

How to Make It

Step 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.

Step 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.

Step 3

Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

Step 4

Note: Like most chilis, this version tastes even better the next day.

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