|personal blackberry photo|
- 6 ounces hot turkey Italian sausage (~2 sausages)
- 2 cups chopped vidalia onion (1 medium sized onion)
- 1 cup chopped green bell pepper (i used the whole pepper)
- 8 garlic cloves, minced
- 1 pound ground sirloin (lean meat)
- 1 jalapeño pepper, chopped (i removed the seeds to remove some of the heat, but leave them in if you like extra spicy)
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 3 tablespoons tomato paste (i ended up using the whole jar)
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt (i DEFINITELY used more 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
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.
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 chilis, this version tastes even better the next day.