pound lean bulk pork sausage
(16 oz.) can whole tomatoes, undrained and sliced
(15.5-ounce) can red kidney beans, undrained
(6-ounce) can tomato juice
cup dry wine
tablespoons chili powder
Shredded Cheddar cheese
Combine first 3 ingredients in a Dutch oven. Cook until beef and sausage are browned, stirring to crumble: drain. Add tomatoes and remaining ingredients except onion and cheese: bring to a boil. Cover, reduce and heat, and simmer 1hour, stirring occasionally. Remove and discard leaf. Ladle chili into serving bowls; top with onion and cheese.