All-American chilli

Dinner tonight, September 2, 2014
Dinner tonight, May 30, 2013
Absolute one of my favourite chill recipes, but i only make it with 1 tbsp chill powder, otherwise I think its get to hot. Served with Nachos or bread
8 Servings

  • 6 ounces hot turkey Italian sausage
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 8 garlic cloves, minced
  • 1 lb. ground sirloin
  • 1 jalapeño pepper, chopped
  • 2 tablespoons chilli powder
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 2 bay leaves
  • 1 ¼ cups Merlot or other fruity red wine
  • 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
  • 2 (15-ounce) cans kidney beans, drained
  • ½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese

1) 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.

2) Add chilli powder and the next 7 ingredients (chilli 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.

3) 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.

(serving size: 1 1/4 cups chilli and 1 tablespoon cheese)

Nutritional notes:
Amount per serving
Calories: 375
Calories from fat: 29%
Fat: 12g
Saturated fat: 4.6g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 1.1g
Protein: 28.9g
Carbohydrate: 33.7g
Fiber: 8.2g
Cholesterol: 59mg
Iron: 5mg
Sodium: 969mg
Calcium: 165mg

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