Chili is an all-American staple, and a favorite comfort food during cold weather seasons. Because it can easily be heated up on a crockpot, it also makes a great option for tailgating or parties where people will be coming back for refills all day. This is also a very flexible meal option, as there are seemingly endless variations and it’s easy to give it a new twist just by adding an extra ingredient or two. You can also increase the healthy diet aspect by substituting a lean meat or using reduced-fat cheese. (Recipe credit: Julianna Grimes/MyRecipes.com)
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 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 no-salt-added whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans no-salt-added kidney beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Directions:
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.
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