I have tried & tweaked countless different chili recipes & I think I finally have it right with this one.
POINTS® Value: 8
Serving Size: Approx 1 1/2 cups
I like to top my chili with extra jalapenoes, some shredded Reduced-Fat cheddar, & a dollop of low-fat sour cream. Corn bread is great served as a side!
1 cup(s) green pepper(s), diced
2 cup(s) onion(s), diced
8 clove(s) garlic clove(s)
1 pound(s) cooked extra lean ground beef
1 medium jalapeno pepper(s), minced
2 tbsp chili powder
1/4 cup(s) packed brown sugar
1 tbsp Durkee Ground Cumin Seed
3 tbsp canned tomato paste
1 tsp ground oregano
1/2 tsp black pepper
1/4 tsp table salt
2 serving(s) Durkee Bay Leaves
1 1/4 cup(s) red wine, (I use Merlot)
30 oz canned tomato sauce
30 oz Eden Organic Diced Tomatoes with Green Chilies, (I usually use Rotel)
30 oz canned kidney beans, drained- I usually use 1 each dark & light kidney
1 pound(s) Jennie-O Turkey Store Lean Italian sausage link, hot, casings removed- can also use sweet if you prefer
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeo) 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.
Side Note: Like most chilis, this version tastes even better the next day.