All-American Chili

Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Source: Cooking Light Magazine: January/February 2003
Comments: Like most chilis, this version tastes even better the next day.
Amy's Comments: I used 2 jalapenos (with seeds) and added approx 1/2 tsp. tabasco sauce. This gave it just the kick I was looking for! Delicious hearty chili!!

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 jalapeno 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-ounce) 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

INSTRUCTIONS:

  1. Heat a large Dutch oven over medium-high heat.
  2. 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.
  3. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly.
  4. Stir in wine, tomatoes, and kidney beans; bring to a boil.
  5. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
  6. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

NUTRITIONAL INFO:

H.U: 6.5 per serving (per RB) or if by nutritionals = 8
CALORIES 375 (29% from fat); FAT 12g (sat 4.6g, mono 4.1g, poly 1.1g); PROTEIN 28.9g; CARB 33.7g; FIBER 8.2g; CHOL 59mg; IRON 5mg; SODIUM 969mg; CALC 165mg

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