All American Chili

I’m off to Texas in a few days so I’m preparing a couple things for Daniel to eat while I’m away. Chili is easy enough to make and winter is a great time of year for it.

Yield: 8 servings     (serving size: 1 1/4 cups chili + 1 tbsp. cheese)

cooking spray

8 oz. turkey sausage (hot Italian, breakfast, etc.)

2 cups chopped onion

1 cup diced green or red bell pepper

8 garlic cloves, minced

1 lb. ground sirloin

2 jalapeño peppers, finely chopped

2 tbsp. chili powder

2 tbsp. brown sugar

1 tbsp. ground cumin

3 tbsp. tomato paste

3 tbsp. canned green chiles

1 tsp. dried oregano

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

1 1/4 cups Merlot or other fruity red wine

2 (28 oz. cans) crushed tomatoes, undrained

1 (15 oz. can) less-sodium kidney beans, rinsed & drained

1 (15 oz. can) spiced red beans, rinsed & drained

1/2 cup (2 oz.) shredded reduced-fat sharp cheddar cheese

  1. Heat a large Dutch oven coated with cooking spray over medium-high heat. Remove casings from sausage. Add sausage, onion and next (4) ingredients (onion through jalapeños) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble
  2. Add chili powder and next (7) ingredients (chili powder through bay leaves) and cook 1 minute, stirring constantly. Stir in wine, tomatoes, kidney beans and red beans; bring to boil. Cover, reduce heat and simmer 1 hour, stirring occasionally.
  3. Uncover and cook 30 minutes, stirring occasionally. Discard bay leaves; sprinkle each sering with cheddar cheese.

based on recipe from The Complete Cooking Light Cookbook, 2006

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