Ingredients
1-1/2 pounds ground beef
1/2 pound lean bulk pork sausage
1/2 clove garlic, minced
1 (16-ounce) can whole tomatoes, undrained and sliced
1 (15.5-ounce) can red kidney beans, undrained
1 (15.5-ounce) can pinto beans, undrained
1 (6-ounce) can tomato juice
1/4 cup dry red wine
2 tablespoons chili powder
1 teaspoon sugar
3/4 teaspoon salt
1 bay leaf
Chopped onion
Shredded Cheddar cheese
Preparation
Combine first 3 ingredients in a Dutch oven. Cook until beef and sausage are browned, stirring to crumble; drain. Add tomatoes and remaining ingredients except onion and cheese; bring to a boil.
Cover, reduce heat, and simmer 1 hour, stirring occasionally. Remove and discard leaf. Ladle chili into serving bowls; top with onion and cheese.
