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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I think this is a great chili recipe-it's from the Jan/Feb 2003 issue of Cooking Light . The flavors come together nicely, and I like the addition of brown sugar, and of course, wine! Ingredients:
1 tablespoon oil |
6 ounces hot italian turkey sausage (i use kid-friendly mild) |
2 cups chopped onions |
1 cup chopped green bell pepper |
6 garlic cloves, minced |
1 lb 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, crumbled |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
2 bay leaves |
1 1/4 cups merlot or 1 1/4 cups other fruity red wine |
2 (28 ounce) cans diced tomatoes, undrained |
2 (15 ounce) cans red kidney beans, drained |
1 cup grated sharp cheddar cheese |
Directions:
1. Heat oil in large pot and cook sausage (casings removed), onion, green pepper, garlic, ground sirloin, and jalapeno until meat is browned (about 8 minutes).
2. Add chili powder, brown sugar, cumin, tomato paste, oregano, pepper, salt, and bay leaves, and cook for 1 minute.
3. Stir in wine, tomatoes, and beans; bring to a boil.
4. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
5. Uncover and cook for 30 minutes, stirring occasionally.
6. Discard bay leaves.
7. Sprinkle servings with cheese, if desired.
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