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All American Chili

Are you looking for a good Super Bowl recipe?  Look no more kiddos.  I must apologize actually:  I am sooooooo very sorry that I have never posted my most FAVE chili recipe!  I wanted to make it the other day and when I tried to locate the recipe on my blog in a pinch (to my dismay), it wasn’t there (gasp).  I have always gotten rave reviews when I make it AND to make it even better it’s on the lighter side.  Granted I SOMETIMES make ours naughty by turning it into a “Frito Boat“.  I fill our bowls up with Frito Scoops and top the chili with cheese and sour cream.  Mmmmmm……   Husband had never heard of a frito boat, I felt bad for him. If you never have either, I feel sorry for you too.  I remember being a kid and going to High School football games with my mom and we would always get these little boats of love.  They would take a small bag of chips, cut off the top, fill it with chili and top with cheese.  Aint nothin wrong with any of that.

This is a recipe I’ve been making for awhile….I guess it turns out a longer while then I had thought.  My mom had gotten me a Cooking Light magazine subscription when I started getting interested in cooking.  This All American Chili recipe is from their January 2003 issue.  Remember to slop yours on top of some Frito Scoops and top with some good ol’ cheddar and sour cream…..that is if you dare to be naughty!

All American Chili

  • 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 $
  1. 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.
  2. 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.
  3. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
  4. Note: Like most chilis, this version tastes even better the next day.



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