All-American Chili

All-American Chili Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke

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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

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

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

Julianna Grimes,

Cooking Light

January 2003
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