Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 6 oz. Italian sausage
- 2 Cups chopped onion
- 1 Cup chopped green bell pepper
- 8 garlic cloves, minced
- 1 lb. ground sirloin
- 1 jalapeno 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 Cup Merlot or other fruity red wine
- 2 (28 oz.) cans whole tomatoes, undrained and coarsely chopped
- 2 (15 oz.) cans kidney beans, drained
- 1/2 Cup (2 oz.) shredded reduced-fat sharp Cheddar cheese
Details
Preparation
Step 1
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion & the next 4 ingredients (onion through jalapeno) to pan; cook 8 minutes or until sausage and beef are browned. 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 for 1 hour, stirring occasionally.
Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese
Review this recipe