Chief Toyman’s CHILI - 10 servings
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
½ Jalapeno chili pepper, diced
1 cup dark red wine
½ cup Worcestershire sauce
1 teaspoon hot dry mustard
1 teaspoon celery seeds
1 ½ teaspoons chili powder
½ teaspoon salt
1 ½ teaspoons freshly ground black pepper
6 cups Italian (pear shaped) tomatoes1
1 can (15 ounces) pinto beans
1 can (15 ounces) kidney beans
1 can (15 ounces) garbanzo beans
Brown bacon in chili pot (preferably a large cast-iron pot) or 4 ½ 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 file. Fry
ground beef; drain and set aside with other meats. Pour excess fat from pot.
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. Add seasonings.
Mash tomatoes; add (with liquid) and meats to onion mixture. Heat to boiling; reduce
heat and simmer covered ½ hour, stirring occasionally.
Stir beans (with liquid) into chili; heat to boiling, Reduce heat; cover and simmer 1 hour,
stirring occasionally.
TIP: This recipe is best made a day ahead and reheated, as flavors will meld to their
spicy best. also can be made using sweet sausage, chicken and without the chili
pepper. Can also be made in a slow cooker.
