All-American Chili

With more than 50 stellar reviews, this traditional American chili recipe hits the spot. We love what Meredith had to say: “I love chili – and this is the best chili recipe I have ever tried. I will stop trying new recipes and use this one from now on. This is how chili should taste.” Like most chilis, this version tastes even better the next day.

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 jalapeño 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 no-salt-added whole tomatoes, undrained and coarsely chopped
• 2 (15-ounce) cans no-salt-added kidney beans, drained 
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese 

Directions:

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 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.
3. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
4. Note: Like most chilis, this version tastes even better the next day.

Cooking Light
JANUARY 2003