All American Chili
PREP TIME: 10 minutes
COOK TIME: 40 minutes
6 ounces hot turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 tablespoon ground cumin
2 tablespoons brown sugar
1 jalapeno pepper, chopped
3 tablespoons tomato paste
2 bay leaves
1 tablespoon chili powder (we use a mild chili powder for this recipe, but if you like it spicy, use one with more heat)
1 1/4 cups Merlot or other fruity red wine
2 (15-ounce) cans kidney beans, drained
1 (15-ounce can) diced tomatoes
½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 9 ingredients (onion through jalapeno) to pan; cook 8 minutes or until the sausage is browned, stirring to crumble.
Add bay leaves and the chili powder, 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.
Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.