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2 cups chopped onion
1 cup chopped green bell pepper
8 cloves minced garlic
1 lb. ground sirloin
1 jalapeno pepper, chopped
2 tablespoons chili pepper
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 OR Mrs. Dash No-Salt
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 15 oz. cans kidney beans, drained
2 28 oz. cans whole tomatoes, undreained and coarsely chopped
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Heat a large Dutch oven to medium high heat. Remove casings from sausage then put sausage, onion and the next 4 ingredients into pan for 8 minutes or until sausage and beef are browned and crumble when stirred.
Add chili powder through bay leaves and cook for one minute stirring constantly.
Stir in wine, tomatoes and beans. Bring to a boil, cover and reduce heat for one hour at a simmer, stirring occasionally.
Uncover and cook for thirty minutes, discard the bay leaves after this.
Top each serving with cheese.
Yield: 8 servings (1 1/4 cups chili and 1 tablespoon cheese)
Cal. 375, fat 12g, protein 28.9g, carbs 33.7g,
