Post by Loupy on Sept 10, 2010 18:37:22 GMT -7
All-American Chili
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.
Yield: 8 servings
(serving size: 1 1/4 cups chili and 1 tablespoon cheese)
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
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
Preparation:
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.
Nutritional Information
Calories: 375
Fat: 12g
Sat 4.6g
Mono 4.1g
poly 1.1g
Protein: 28.9g
Carbohydrate: 33.7g
Fiber: 8.2g
Cholesterol: 59mg
Iron: 5mg
Sodium: 969mg
Calcium: 165mg
Cooking Light, JANUARY 2003
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.
Yield: 8 servings
(serving size: 1 1/4 cups chili and 1 tablespoon cheese)
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
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
Preparation:
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.
Nutritional Information
Calories: 375
Fat: 12g
Sat 4.6g
Mono 4.1g
poly 1.1g
Protein: 28.9g
Carbohydrate: 33.7g
Fiber: 8.2g
Cholesterol: 59mg
Iron: 5mg
Sodium: 969mg
Calcium: 165mg
Cooking Light, JANUARY 2003
