ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

All-American Chili

Photography: Randy Mayor; Styling: Melanie J. Clarke

Yield

8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

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

Nutrition Information

  • calories 286
  • caloriesfromfat 29 %
  • fat 7.5 g
  • satfat 2.1 g
  • monofat 1.1 g
  • polyfat .4 g
  • protein 22.4 g
  • carbohydrate 28.5 g
  • fiber 6.5 g
  • cholesterol 48 mg
  • iron 5.1 mg
  • sodium 460 mg
  • calcium 169 mg

How to Make It

  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.