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All-American Chili Recipe

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This recipe for All-American Chili, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
RICK MONREAN
Added: Monday, May 8, 2006

Category:
Category:

Ingredients:  
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 jalapeņo 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
sour cream
green onions

Directions:
Directions:
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. It doesn't hurt to cook this a little longer... just deepens the flavors!

Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese, a dollop of sour cream and some diced green onion as garnish.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
2 hours including minimum cook time
Personal Notes:
Personal Notes:
This is a kick-ass chili recipe! You won't believe how much flavor the wine adds to the chili. As is the case with most chili's, it tastes even better the next day.

This is the low-fat version with the turkey sausage and reduced-fat cheese but I usually make it with regular ground Italian sausage and regular cheese. If you want to reduce the heat, remove the seeds from the jalapeņo pepper before adding but I like it even hotter so I throw in some chili flakes and kick in a little more cumin, chili powder and, of course, garlic! Oh yeah, baby!

Remember: A wise man once said "don't cook with any wine you won't drink with your meal".

 

 

 

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