Rockin'
Hot Chili
Ingredients
10oz hot Italian sausage, cut into 1-inch slices
10oz lean ground beef
1 large Spanish onion, cut into chunks
2 cloves garlic, minced
1⁄2 jalapeno chili pepper, diced
1 cup red wine
1⁄2 cup Worcestershire sauce
1 teaspoon Colman’s hot dry mustard
1 tablespoon Wayzata Bay chili powder blend (or more to taste
if you like it really hot)
1⁄2 teaspoon salt
1 1⁄2 teaspoons freshly ground pepper
2 – 28oz cans crushed fire roasted tomatoes
3 -15 1⁄2 oz cans red kidney beans
Sour cream & shredded cheddar cheese (optional)
Method
Brown sausage in a large (at least 4 1⁄2 quart), heavy
stewpot & set aside. Pour sausage drippings from put,
leaving only a film. Brown ground beef; drain & set aside.
Pour excess fat from pot. Cook onion, garlic & chili pepper
over low heat for 2-3 minutes. Stir in wine and Worcestershire
sauce; simmer, uncovered, for 10 minutes. Stir in mustard,
chili powder, salt & pepper; simmer for 10 minutes. Add
tomatoes (with liquid) to onion mixture along with the meat.
Heat to boiling; reduce heat & simmer, covered, for 1⁄2
hour, stirring occasionally. Stir beans (with liquid) into
chili. Heat to boiling, reduce heat, cover & simmer for
1 hour. Serve with sour cream & shredded cheddar cheese
if desired.
Serves
10.
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