1poundturkey Italian sausagemild or hot depending on your preference
2cupsonionchopped
1cupgreen bell pepperchopped
8garlic clovesminced
1jalapeño pepperchopped
2tablespoonschili powder
2tablespoonsbrown sugar
1tablespoonground cumin
3tablespoonstomato paste
1teaspoondried oregano
½teaspoonfreshly ground black pepper
¼teaspoonsalt
2bay leaves
1cupMerlot or other fruity red wine
28 ounces petite diced tomatoes
28ouncescrushed tomatoes
15ouncesno-salt added kidney beansdrained and rinsed
4ouncesreduced fat sharp cheddar cheeseshredded
Instructions
Heat a large saute pan or Dutch oven over medium-high heat. Add beef and sausage. Cook about 8 minutes or until sausage and beef are browned, stirring to crumble.
Transfer to slowcooker. Add all remaining ingredients (onion through kidney beans) EXCEPT cheese to slowcooker. Stir to combine.
Set slowcooker to cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
To serve, discard the bay leaves. Sprinkle each serving with cheddar cheese.
Notes
Choose the types of tomatoes you like best. We like our chili more sauce-like so the petite diced and crushed tomatoes work well. Feel free to use regular diced or even whole, crushed by you, tomatoes to customize it.Like most chilies, this version tastes even better the next day.MAKE AHEAD TIP: This recipe makes a lot! Consider freezing half for an easy meal idea another time. You can freeze it in a labeledfreezer safe container for up to 3 months. These are my favorite reusable food container labels.