Rating: 4.5 stars
106 Ratings
  • 1 star values: 4
  • 2 star values: 5
  • 3 star values: 6
  • 4 star values: 16
  • 5 star values: 75

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.

Julianna Grimes
Recipe by Cooking Light January 2003

Gallery

Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

286 calories; calories from fat 29%; fat 7.5g; saturated fat 2.1g; mono fat 1.1g; poly fat 0.4g; protein 22.4g; carbohydrates 28.5g; fiber 6.5g; cholesterol 48mg; iron 5.1mg; sodium 460mg; calcium 169mg.
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