CABERNET SAUVIGNON CHILI
Chili tastes better if made a day ahead and reheated. Have an extra bottle or two of Coeur d'Alene Cellars Cabernet Sauvignon on hand to drink with it.
6 ounces mild turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 pound ground beef
1 jalapeno pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon chipolte chili in adobe sauce, minced (seeds removed)
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Cabernet Sauvignon
2 (28-ounce) cans whole tomatoes, undrained and chopped
4 (15-ounce) cans kidney beans, drained
1/2 cup or more shredded cheddar cheese
Remove casings from sausage. Saute sausage, onion, and the next 4 ingredients; cook 8 minutes or until meats are browned, stirring to crumble.
Add chili powder and the next 8 ingredients and cook 1 minute. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, and simmer 1 hour, stirring occasionally.
Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle eash serving with cheddar cheese. 8 servings.