I used to make this regularly before we got hooked on white chili made with chicken and decided to try it again - the snowstorm was coming and my store was out of ground chicken! It's a good as I remember; I used 3/4 lb. ground sirloin and a hot Italian sausage (pork, not turkey, it was what I had on hand). I had about a cup left of an Italian dry red wine and added an extra 1/2 T of brown sugar to make up for sweetness - it ended up a little too sweet so I won't bother next time! I used 4 14-oz cans of fire-roasted diced tomatoes, two regular 14-oz cans, one with chipotle peppers, and one with green chiles, which made for nice spicy heat. I also used black beans, but otherwise I followed the recipe as is - yum!
Photography: Randy Mayor; Styling: Melanie J. Clarke
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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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