2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Instructions
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.
