FEEDING LARGE GROUPS ON A BUDGET RECIPES

ALL-AMERICAN CHILI RECIPE | MYRECIPES

All-American Chili Recipe | MyRecipes image

This all-American chili recipe is perfect for an outdoor cookout but can also be made on the stove for a comfort classic on a cold day.

Provided by Julianna Grimes

Yield 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

Number Of Ingredients 18

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
½ teaspoon freshly ground black pepper
¼ teaspoon salt
2 bay leaves
1?¼ 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
½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Steps:

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.
Note: Like most chilis, this version tastes even better the next day.

Nutrition Facts : Calories 286 calories, CarbohydrateContent 28.5 g, CholesterolContent 48 mg, FatContent 7.5 g, FiberContent 6.5 g, ProteinContent 22.4 g, SaturatedFatContent 2.1 g, SodiumContent 460 mg

ALL-AMERICAN CHILI RECIPE | MYRECIPES

All-American Chili Recipe | MyRecipes image

This all-American chili recipe is perfect for an outdoor cookout but can also be made on the stove for a comfort classic on a cold day.

Provided by Julianna Grimes

Yield 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

Number Of Ingredients 18

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
½ teaspoon freshly ground black pepper
¼ teaspoon salt
2 bay leaves
1?¼ 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
½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Steps:

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.
Note: Like most chilis, this version tastes even better the next day.

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