1 pound lean ground beef
1 (10-ounce) package mild Italian sausage
1 (10-ounce) package hot Italian sausage
1 large onion, coarsely chopped
2 cloves garlic, minced
1 (4-ounce) can chopped jalapeño (optional)
1 cup red wine
¼ cup Gluten-Free Worcestershire sauce
1½ teaspoons mild chili powder
1½ teaspoons ground black pepper
1 teaspoon hot mustard powder
1 teaspoon celery seed
1 teaspoon ground red pepper (cayenne)
½ teaspoon salt
2 (28-ounce) cans whole tomatoes, coarsely chopped, with liquid
1 (28-ounce) can crushed tomatoes with liquid
2 (15-ounce) cans red kidney beans with liquid
Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated
COOK ground beef in a large (4½-quart) pot until no longer pink, breaking up with spoon. Add both sausages and cook until browned, 8 to 10 minutes, breaking up into bite-size pieces.
ADD onion, garlic and jalapeños (if using- chili will be very hot). Simmer for 5 minutes.
STIR in wine, Worcestershire, chili powder, black pepper, mustard powder, celery seed, cayenne and salt; simmer for 10 minutes.
ADD chopped and crushed tomatoes. Bring to simmer and cook, covered, for 2 hours, stirring occasionally.
ADD beans and simmer, covered, for 1 hour longer, stirring occasionally. Serve topped with grated cheese.
Make this all the time with a few, tweeks. So good!!
DAM THIS IS GOOD….
First time chili maker, my family loved this recipe.