I have made this many times, and it is just delicious, especially if you make it the day before and let the flavors meld. I use anaheim peppers instead of bells for more punch but otherwise follow the recipe. Everything else is essential. Without the sausage or the merlot, it's the not same recipe. Canned diced-T's are fine, by the way--no need to chop up a can of whole tomatoes.
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)
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Amount per serving
- Calories: 286
- Calories from fat: 29%
- Fat: 7.5g
- Saturated fat: 2.1g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: .4g
- Protein: 22.4g
- Carbohydrate: 28.5g
- Fiber: 6.5g
- Cholesterol: 48mg
- Iron: 5.1mg
- Sodium: 460mg
- Calcium: 169mg
- 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
- 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.
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