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Tastes even
better the next day...
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6
oz |
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hot
turkey Italian sausage |
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2
cups |
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chopped onion |
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1
cup |
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chopped green bell pepper |
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8
cloves |
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garlic, minced |
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1
lb |
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ground sirloin |
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1
whole |
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jalapeño pepper (seeds removed), chopped |
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2
Tbs |
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chili powder |
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2
Tbs |
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brown sugar |
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1
Tbs |
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ground cumin |
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3
Tbs |
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tomato paste |
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1
tsp |
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dried oregano |
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½
tsp |
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freshly ground black pepper |
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¼
tsp |
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salt |
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2
whole |
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bay
leaves |
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1¼
cups |
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Merlot or other fruity red wine |
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Two
28-ounce |
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cans
whole tomatoes, undrained and coarsely
chopped |
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Two
15-ounce |
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cans
kidney beans, drained |
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½
cup |
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(2
ounces) shredded reduced-fat sharp
cheddar cheese |
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1 |
Heat a large
Dutch oven over medium-high heat. Remove casings
from sausage. Add sausage, onion and the next 4
ingredients (onion through jalapeno) to pan;
cook 8 minutes or until sausage and beef are
browned, stirring to crumble. |
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2 |
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. |
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3 |
Uncover and
cook for 30 minutes, stirring occasionally.
Discard the bay leaves. Sprinkle each serving
with cheddar cheese. |
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Servings: 8 |
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Yield: Serving
Size 1 1/4 cups chili and 1 Tbs. cheese |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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366.65 |
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Calories From Fat (26%) |
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95.56 |
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% Daily Value |
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Total Fat
10.66g |
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16% |
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Saturated Fat 3.39g |
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17% |
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Cholesterol
56.09mg |
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19% |
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Sodium
1000.25mg |
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42% |
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Potassium
1128.82mg |
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32% |
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Carbohydrates
38.14g |
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13% |
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Dietary Fiber 10.93g |
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44% |
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Sugar 11.83g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
27.22g |
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Protein
26.30g |
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53% |
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Recipe Source |
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Cooking Light |
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