Fire Fighter's Chili

Recipe Ingredients

1/2 lb	227g / 8oz	Italian hot sausage
1/2 lb	227g / 8oz	Lean ground beef
1 tablespoon	15ml	Drippings
1/3 cup	20g / 0.7oz	Onion - chopped
2		Garlic - minced
32 oz	909g	Canned tomatoes - undrained, chopped
16 oz	454g	Canned kidney or pinto beans - drain/rinse
1/2 cup	118ml	Dry red wine
1/2 cup	118ml	Water
1/2 teaspoon	2.5ml	Beef flavor instant bouillon granules
1/3 cup	78ml	Worcestershire sauce
3 tablespoons	45ml	Chili powder
1 tablespoon	15ml	Honey
1/4 teaspoon	1.3ml	Dried red pepper
1/4 teaspoon	1.3ml	Celery salt
1/4 teaspoon	1.3ml	Tabasco sauce
		Salt

Recipe Instructions

Remove the sausage from its casing. Brown the sausage and ground beef in a large skillet over medium heat.

Remove and drain, reserving the measured amount of drippings specified in the ingredients list. Return the drippings to the skillet. Add the onion and garlic.

Cook for 3 minutes. Return the meats to the skillet. Stir in all the remaining ingredients except the salt and pepper. Bring to a boil over medium-high heat.

Reduce heat to a simmer. Cover. Simmer for 30 minutes, stirring occasionally.

Season to taste with salt and pepper. Serve hot.

Source:
Houston Chronicle, May 1997

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