This easy-to-prepare All American Chili recipe is a little bit lighter than most chili recipes, and it’s still delicious!
Chili is the perfect, comfort food to serve for a crowd. It’s really easy to make, and it’s so nice to just display it and let everyone help themselves. This All American Chili is packed with ground beef, hot Italian turkey sausage, onion, bell pepper, tomato kidney beans and a good combination of spices. It’s very flavorful and totally hearty and filling.
Ingredients needed:
- ground beef
- hot Italian turkey sausage
- onion
- green bell pepper
- garlic
- jalapeño
- chili powder, cumin, oregano and bay leaves
- brown sugar
- tomato paste
- salt and pepper
- red wine
- canned whole tomatoes
- canned kidney beans
- shredded cheddar cheese
How to make All American Chili:
The complete, printable recipe is at the end of this post.
Heat a large Dutch oven over medium-high heat. Add the ground beef, sausage, onion, bell pepper, garlic and jalapeno to the pan. Saute for 8 minutes or until the sausage and beef are browned, stirring to crumble.
Add the tomato paste, chili powder, brown sugar, cumin, oregano, pepper, salt and bay leaves. Cook for 1 minute, stirring constantly. Stir in the tomatoes, kidney beans and wine; bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally.
Uncover the chili and cook for 30 additional minutes, stirring occasionally. Discard the bay leaves.
Sprinkle each serving with cheddar cheese. Garnish with sliced jalapeño, if desired. Enjoy this lightened up chili! If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
The Best Chili Recipes:
- Three Bean and Beef Chili
- Chicken Butternut Squash Chili
- Cowboy Chili
- Halftime Chili
- White Chicken Chili with Aged Cheddar Cheese
All American Chili
Ingredients
- 1 pound ground beef
- 6 ounces hot Italian turkey sausage (casings removed)
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 8 medium garlic cloves, minced
- 1 medium jalapeño pepper, seeds removed and finely chopped
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 2 whole bay leaves
- Two 28-ounce cans whole tomatoes, undrained and coarsely chopped
- Two 15-ounce cans kidney beans, drained and rinsed
- 1¼ cups Merlot or other fruity red wine
- ½ cup (2-ounces) shredded reduced-fat sharp cheddar cheese
- sliced jalapenos, for garnish (if desired)
Instructions
- Heat a large Dutch oven over medium-high heat. Add the ground beef, sausage, onion, bell pepper, garlic and jalapeno to the pan. Saute for 8 minutes or until the sausage and beef are browned, stirring to crumble.
- Add the tomato paste, chili powder, brown sugar, cumin, oregano, pepper, salt and bay leaves. Cook for 1 minute, stirring constantly. Stir in the tomatoes, kidney beans and wine; bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally.
- Uncover the chili and cook for 30 additional minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese. Garnish with jalapeno, if desired.
Notes
- If serving this recipe as Dairy Free, leave off the cheese.
- If serving as Gluten Free, just be sure to use a brand of kidney beans that is known to be GF.
- If counting WW Points be sure to use 95% lean ground beef.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been using this recipe for YEARS from Cooking Light! I was so glad to find it on Pinterest since I finally lost my magazine recipe! Delicious!
This is a great recipe! The photography was outstanding!