6 ounces hot turkey Italian sausage 2 cups chopped onion

1 cup chopped green bell pepper

8 garlic cloves, minced

1 lb. 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 1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 bay leaves

1 1/4 cups Merlot or other fruity red wine

2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped 2 (15-ounce) cans kidney beans, drained

1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Method:

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.

© Barbara Deitch 2020