Heat a large Dutch oven over medium-high heat. Remove
casings from sausage. Add sausage, onion, and the next 4
ingredients (onion through jalapeño) 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.
Note: Like most chilis, this version tastes even better the next
day
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