Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Wonderful Cooking Light magazine variation of a favorite soup.

Ingredients Nutrition

Directions

  1. Heat a large Dutch oven over medium-high heat.
  2. Remove casings from sausage.
  3. 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.
  4. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly.
  5. Stir in wine, tomatoes, and kidney beans; bring to a boil.
  6. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
  7. Uncover and cook for 30 minutes, stirring occasionally.
  8. Discard the bay leaves.
  9. Sprinkle each serving with cheddar cheese.
Most Helpful

5 5

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!

5 5

This is my favorite chili recipe. I have been making this for the past few years. Everyone always raves about it.

5 5

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.