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 and without the chili pepper

__________________
Ann

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