Male Chauvinist Chili
April
ingredients
- 6 slices bacon
- 10 ounces hot Italian sausage cut into 1 inch slices
- 10 ounces lean ground beef
- 1 large Spanish onion, cut into chunks
- 1 bell pepper, cut into large pieces
- 2 cloves garlic, minced
- 1 cup dark red wine
- 1/2 cup Worcestershire sauce
- 1 tsp hot dry mustard
- 1 tsp celery seeds
- 1 1/2 tsp chili powder
- 1/2 tsp salt
- 1 1/2 tsp freshly ground black pepper
- 6 cups Italian (pear-shaped) tomatoes
- 1 can (15 oz) pinto beans
- 1 can (15 ounces) kidney beans
- 1 can (15 1/2 oz) garbanzo beans (opt)
directions
- 1
1. Brown bacon in chili pot (preferably a large cast-iron pot) or 4 1/2 quart Dutch oven. Drain; crumble bacon and set aside. Pour bacon fat from pot, leaving only a film. Brown sausage; set aside with bacon. Pour sausage fat from pot, again leaving only a film. Fry ground beef; drain and set aside with other meats. Pour excess fat from pot.
- 2
2. Cook onion, pepper, garlic and chili pepper over low heat 2 to 3 minutes. Stir in wine and Worcestershire sauce; simmer uncovered about 10 minutes. Stir in mustard, celery seeds, chili powder, salt, and pepper; simmer 10 minutes. Mash tomatoes; add (with liquid) and meats to onion mixture. Heat to a boiling; reduce heat and simmer covered 1/21 hour, stirring occasionally.
- 3
3. Stir beans (with liquid) into chili; heat to boiling. Reduce heat; co er and simmer 1 hour, sirring occasionally.
notes
This recipe is best made a day ahead and reheated as flavors will melt to their spicy best.
Source: Pat Vincent
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