Fire Fighter's Chili
Fire Fighter's Chili recipe
Yield
6 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound | hot italian sausages |
|
| ½ | pound | ground beef, lean |
|
| 1 | tablespoon | drippings | * |
| ⅓ | cup |
onions
chopped |
|
| 2 |
garlic cloves
minced |
|
|
| 32 | ounces |
tomatoes, canned
undrained, chopped |
|
| 16 | ounces |
red kidney beans
or pinto beans, canned, drained, rinsed |
|
| ½ | cup |
red wine
dry |
*
|
| ½ | cup | water |
|
| ½ | teaspoon | beef bouillon granules |
|
| ⅓ | cup | worcestershire sauce |
|
| 3 | tablespoons | chili powder |
|
| 1 | tablespoon | honey |
|
| ¼ | teaspoon | red hot chili pepper, dried |
|
| ¼ | teaspoon | celery salt |
|
| ¼ | teaspoon | red hot pepper sauce |
|
|
salt
to taste |
*
|
Trans-fat Free, Good source of fiber
Directions
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.
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