All-american Chili
	6 oz    hot turkey Italian sausage   2 cups    chopped onion   1 cup    chopped green bell pepper   8   garlic cloves, minced   1 lb    ground sirloin   1   jalapeņo pepper, chopped   2 Tbs    chili powder   2 Tbs    brown sugar   1 Tbs    ground cumin   3 Tbs    tomato paste   1 tsp    dried oregano   1/2 tsp    freshly ground black pepper   1/4 tsp    salt   2   bay leaves   1 1/4 cups    Merlot or other fruity red wine   2   cans whole tomatoes, (28-ounce) undrained and coarsely chopped   2   cans kidney beans, (15-ounce) drained   1/2 cup    shredded reduced-fat sharp cheddar cheese, (2 ounces)     1 Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeņo) 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. 2 Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese. 3 Note: Like most chilis, this version tastes even better the next day.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.