All American Chili

"Wonderful Cooking Light magazine variation of a favorite soup."
 
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Ready In:
1hr 45mins
Ingredients:
18
Serves:
8
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ingredients

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directions

  • Heat a large Dutch oven over medium-high heat.
  • Remove casings from sausage.
  • Add sausage, onion, and the next 4 ingredients (onion through jalapeno) 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.

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Reviews

  1. I had been making a TNT chili recipe for over 10 yrs, but after reading all the rave reviews for this recipe on the Cooking Light BB, I had to give it a try. It seemed fussy to use Italian sausage and wine, but the final results were so worth it. This is now my go to recipe for chili. I shared this with some women at my playgroup and they all wanted the recipe. It really was that good!
     
  2. This is my favorite chili recipe. I have been making this for the past few years. Everyone always raves about it.
     
  3. It didn't win the church-wide cookoff as it lost to the hotter entries, but it is the one you are most likely to enjoy on a regular basis.
     
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RECIPE SUBMITTED BY

I live in Scottsdale AZ and am in the medical field.
 
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