- 6 ounces hot turkey Italian sausage
- 2 cups chopped onion
- 1 small can, diced green chiles
- 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 diced tomatoes (flavored)
- 2 (15-ounce) cans no-salt-added kidney beans, drained (1 dark/1 light)
- 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.
One N’s Two Cents:
- I prefer to use Pinot Noir as the wine, but it can also be substituted for beer or chicken stock.
- Original recipe calls for green peppers but we use a can of green chiles instead.
- Recipe calls for kidney beans, but the only reason I do one can light and one can dark is for the color.
- Color coding is added so you know which ingredients go to which step. There’s a lot of ingredients, so I thought it may be helpful. 😉