All-American Chili
All-American Chili paulyield: 8 to 10, active time 30 minutes, total time 120 minutes
Ingredients
- 6 ounces hot Italian turkey sausage (2 or 3 links), casings removed
- 2 medium onions, chopped medium (about 2 cups)
- 1 large green bell pepper, chopped medium (about 1 cup)
- 8 garlic cloves, finely minced or grated on a microplane (about 8 teaspoons)
- 1 pound ground sirloin
- 1 jalapeƱo pepper, finely 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
Procedures
- Heat a large pot or Dutch oven over medium-high until hot (about 1 minute). Add sausage, onion, bell pepper, garlic, sirloin, and jalapeno. Cook, stirring frequently and breaking up meat with back of wooden spoon until meat is browned and onions are translucent, 8 to 12 minutes.
- Add chili powder, brown sugar, cumin, tomato paste, oregano, black pepper, salt, and bay leaves. Cook until fragrant, stirring constantly, about 1 minute. Add wine, tomatoes, and beans. Increase heat to high and bring to a boil. Reduce to a simmer, cover, and cook until flavors have blended and liquid has reduced, about 1 hour, stirring occasionally to prevent it from sticking to bottom of pan.
- Remove cover and cook an additional 30 minutes, stirring occasionally. Remove bay leaves. Scoop into bowls and sprinkle with graded cheddar. Serve with remaining wine.