All-American Chili

Ingredients

• 2  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons brown sugar 
• 2 tablespoons chili powder 
• 8  garlic cloves minced
• 1 cup bell pepper green chopped
• 1 tablespoon ground cumin 
• 1 pound ground sirloin 
• 6 ounces turkey sausage italian hot
• 1  jalapeno chopped
• 30 ounce no-salt-added kidney beans drained canned
• 1.3 cups merlot fruity
• 56 ounce no-salt-added tomatoes whole undrained coarsely chopped canned
• 2 cups onion chopped
• 1 teaspoon oregano dried
• 0.3 teaspoon salt 
• 2 ounces sharp cheddar cheese shredded reduced-fat
• 3 tablespoons tomato paste 

Equipment

• frying pan
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat.
2. Remove casings from sausage.
3. 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.
4. 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.
5. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves.
6. Sprinkle each serving with cheddar cheese.
7. Note: Like most chilis, this version tastes even better the next day.