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Category: Recipes
Prep Time: Cook Time: Total Time:
Yield
8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
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
Preparation
Heat a large Dutch oven over medium-high heat. 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.
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.
Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
Note: Like most chili's, this version tastes even better the next day.
Nutritional Information
Calories:375 (29% from fat)
Fat:12g (sat 4.6g,mono 4.1g,poly 1.1g)
Protein:28.9g
Carbohydrate:33.7g
Fiber:8.2g
Cholesterol:59mg
Iron:5mg
Sodium:969mg
Calcium:165mg
Cooking Light, JANUARY 2003
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All-American Chili
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Category: Recipes
Prep Time: Cook Time: Total Time:
Yield
8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
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
Preparation
Heat a large Dutch oven over medium-high heat. 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.
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.
Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
Note: Like most chili's, this version tastes even better the next day.
Nutritional Information
Calories:375 (29% from fat)
Fat:12g (sat 4.6g,mono 4.1g,poly 1.1g)
Protein:28.9g
Carbohydrate:33.7g
Fiber:8.2g
Cholesterol:59mg
Iron:5mg
Sodium:969mg
Calcium:165mg
Cooking Light, JANUARY 2003
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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