All-American Chili
From pointsevenout 16 years ago
- 100 minutes to make
- Serves 8
I see we just have a bean load full of chili recipes. I think this one is very good. The staff of Cooking Light voted this recipe a staff favorite. Taken from their 2004 book. It is LF LC to boot.
Ingredients
- 6oz hot turkey italian sausage shopping list
- 2c onion, chopped shopping list
- 1c green bell pepper, chopped shopping list
- 8 garlic cloves, minced shopping list
- 1# ground sirloin shopping list
- 1 jalapeno pepper, chopped, that's right, seeds and all shopping list
- 2T chili powder shopping list
- 2T brown sugar shopping list
- 1T ground cumin shopping list
- 3T tomato paste shopping list
- 1t dried oregano shopping list
- 1/2t freshly ground black pepper shopping list
- 1/4t salt shopping list
- 2 bay leaves shopping list
- 1 1/4c merlot or other fruity red wine shopping list
- 2 (28 oz) cans whole tomatoes, undrained and coarsely chopped shopping list
- 2 (15 oz) cans kidney beans, drained shopping list
- 1/2c (2 oz) reduced-fat sharp cheddar cheese shopping list
How to make it
- Heat a large dutch oven over a medium-high heat. Remove casings from sausage. Add sausage, onion, and next 4 ingredients to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
- Add chili powder and next 7 ingredients, and cook 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally.
- Uncover and cook 30 minutes, stirring occasionally. Discard bay leaves. Sprinkle each serving with cheddar cheese. Like most versions, this chili tastes even better the next day.
- Serving size 1 1/4 cups and 1 tablespoon cheese; 375 calories; 29% from fat
People Who Like This Dish 5
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" It was excellent "