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All-American Chili Recipe

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This recipe for All-American Chili, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Kearney
Added: Tuesday, January 6, 2009


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 jalapeņo pepper, chopped
2 tbsp. chili powder
2 tbsp. brown sugar
1 tbsp. ground cumin
3 tbsp. tomato paste
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp 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 jalapeņo) 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.

Personal Notes:
Personal Notes:
Like most chilis, this version tastes even better the next day.

Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)




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