All-American Chili (Cooking Light Annual Recipes 2004 - Cooking Light)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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-ounces) cans whole tomatoes, undrained and coarsely chopped
• 2 (15-ounce) cans kidney beans, drained
• 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

Directions

1. Heat a large Dutch oven over medium-high heat.
2. Remove casings from sausage.
3. Add sausage, onion, and next 4 ingredients to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
4. Add tomato paste and next 7 ingredients, and cook 1 minutes, stirring constantly.
5. Stir in wine, tomatoes, and kidney beans; bring to a boil.
6. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
7. Uncover and cook 30 minutes, stirring occasionally.
8. Discard bay leaves.
9. Sprinkle each serving with Cheddar cheese.

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